Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta

Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative f...

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Detalles Bibliográficos
Autores principales: Laleg, Karima, Cassan, Denis, Barron, Cécile, Prabhasankar, Pichan, Micard, Valérie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5014310/
https://www.ncbi.nlm.nih.gov/pubmed/27603917
http://dx.doi.org/10.1371/journal.pone.0160721

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5014310/
https://www.ncbi.nlm.nih.gov/pubmed/27603917
http://dx.doi.org/10.1371/journal.pone.0160721

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