The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn-rice-based gluten-free pasta

Suo, XY; Dall'Asta, M; Giuberti, G; Minucciani, M; Wang, ZC; Vittadini, E

Vittadini, E (通讯作者)，Univ Camerino, Sch Biosci & Vet Med, Via Gentile III da Varano, I-62032 Camerino, MC, Italy.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2022; 73 (5): 600

Abstract

Development of gluten-free (GF) pasta with improved nutritional attributes is one of the main trends in the gluten-free pasta industry. Considerable i......

Full Text Link


Links

期刊讨论 | 中国SCI论文 | 期刊主页 | 投稿经验 | 杂志官网 | 投稿链接 | 作者需知 | PMC链接 | Pubmed全文检索