Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit

Pasta is considered as the ideal vehicle for fortification; thus, different formulations of gluten-free pasta have been developed (rice 0–100%, bean 0–100%, and carob fruit 0% or 10%). In this article, the content of individual inositol phosphates, soluble sugars and α-galactosides, protease inhibit...

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Detalles Bibliográficos
Autores principales: Arribas, Claudia, Cabellos, Blanca, Cuadrado, Carmen, Guillamón, Eva, Pedrosa, Mercedes M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230172/
https://www.ncbi.nlm.nih.gov/pubmed/32252323
http://dx.doi.org/10.3390/foods9040415

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230172/
https://www.ncbi.nlm.nih.gov/pubmed/32252323
http://dx.doi.org/10.3390/foods9040415

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