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Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour
This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour...
Autores principales: | Espinosa-Solis, Vicente, Zamudio-Flores, Paul Baruk, Tirado-Gallegos, Juan Manuel, Ramírez-Mancinas, Salvador, Olivas-Orozco, Guadalupe Isela, Espino-Díaz, Miguel, Hernández-González, María, García-Cano, Verónica Graciela, Sánchez-Ortíz, Olalla, Buenrostro-Figueroa, José Juan, Baeza-Jiménez, Ramiro |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722931/ https://www.ncbi.nlm.nih.gov/pubmed/31366054 http://dx.doi.org/10.3390/foods8080299 |
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