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Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

A biotechnological approach including enzymatic treatment (protease and xylanase) and lactic acid bacteria fermentation has been evaluated to enhance the nutritional value of semolina pasta enriched with hemp, chickpea and milling by-products. The intense (up to circa, (ca.) 70%) decrease in the pep...

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Detalles Bibliográficos
Autores principales:	Schettino, Rosa, Pontonio, Erica, Rizzello, Carlo Giuseppe
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963495/ https://www.ncbi.nlm.nih.gov/pubmed/31766601 http://dx.doi.org/10.3390/foods8120604

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