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Pasta added with chickpea flour: chemical composition, In vitro starchdigestibility and predicted glycemic index
Pasta was prepared with of durum wheat flour mixed with chickpea flour at two different levels and its chemical composition, in vitro starch digestibility and predicted glycemic index were assessed. Protein, ash, lipid, and dietary fiber content increased while total starch decreased with the chickp...
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| 出版年: | Ciencia y Tecnología Alimentaria |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2008
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=72460101 |
| タグ: |
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