Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications

Triticale-based biscuits were formulated with increasing substitution levels (i.e., 0, 25, 50, 75, and 100% w/w) of malted triticale flour (MTF). The products were analyzed for technological and nutritional characteristics, including the evaluation of the in vitro starch digestion. The results indic...

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Detalles Bibliográficos
Autores principales: Piazza, Isabella, Carnevali, Paola, Faccini, Nadia, Baronchelli, Marina, Terzi, Valeria, Morcia, Caterina, Ghizzoni, Roberta, Patrone, Vania, Morelli, Lorenzo, Cervini, Mariasole, Giuberti, Gianluca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529920/
https://www.ncbi.nlm.nih.gov/pubmed/37761126
http://dx.doi.org/10.3390/foods12183418

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529920/
https://www.ncbi.nlm.nih.gov/pubmed/37761126
http://dx.doi.org/10.3390/foods12183418

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