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High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties

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High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties

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Llavata-Cabrero, B.; Albors, A.; Martín-Esparza, M. (2020). High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties. Foods. 9(1):1-15. https://doi.org/10.3390/foods9010011

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Título: High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties
Autor: Llavata-Cabrero, Beatriz Albors, A. Martín-Esparza, M.E.
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] Gluten-free pasta production with a low glycaemic index and improved nutritional profile is still a challenge for the food industry. In this study, pasta was produced from fenugreek (FF), chickpea (CPF) and tiger nut ...[+]
Palabras clave: Coeliac disease , In-vitro starch digestibility , Legume flour , Tiger nut flour , Fibre , Galactomannans
Derechos de uso: Reconocimiento (by)
Fuente:
Foods. (issn: 2304-8158 )
DOI: 10.3390/foods9010011
Editorial:
MDPI AG
Versión del editor: https://doi.org/10.3390/foods9010011
Tipo: Artículo

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