Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (w/w). Pasta made from 100% durum wh...

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Detalles Bibliográficos
Autores principales: Rachman, Adetiya, A. Brennan, Margaret, Morton, James, Brennan, Charles S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278721/
https://www.ncbi.nlm.nih.gov/pubmed/32384623
http://dx.doi.org/10.3390/foods9050589

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278721/
https://www.ncbi.nlm.nih.gov/pubmed/32384623
http://dx.doi.org/10.3390/foods9050589

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