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Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat
A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina- and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented grains. The debran...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073741/ https://www.ncbi.nlm.nih.gov/pubmed/32046313 http://dx.doi.org/10.3390/foods9020163 |