High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties

Gluten-free pasta production with a low glycaemic index and improved nutritional profile is still a challenge for the food industry. In this study, pasta was produced from fenugreek (FF), chickpea (CPF) and tiger nut (TNF) flours. CPF and FF are interesting for a balanced contribution of soluble and...

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Detalles Bibliográficos
Autores principales: Llavata, Beatriz, Albors, Ana, Martin-Esparza, M. Eugenia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022698/
https://www.ncbi.nlm.nih.gov/pubmed/31877757
http://dx.doi.org/10.3390/foods9010011

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022698/
https://www.ncbi.nlm.nih.gov/pubmed/31877757
http://dx.doi.org/10.3390/foods9010011

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