Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous

Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers’ quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been p...

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Detalles Bibliográficos
Autores principales: Carcea, Marina, Narducci, Valentina, Turfani, Valeria, Giannini, Vittoria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5615292/
https://www.ncbi.nlm.nih.gov/pubmed/28892013
http://dx.doi.org/10.3390/foods6090080

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5615292/
https://www.ncbi.nlm.nih.gov/pubmed/28892013
http://dx.doi.org/10.3390/foods6090080

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