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Listar por palabra clave "In-vitro starch digestibility"

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

Llavata-Cabrero, Beatriz; Albors, A.; Martín-Esparza, M.E. (MDPI AG, 2020-01)

[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 ...

Mostrando ítems 1-1 de 1