Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility

Pasta is a carbohydrate-rich food with a low glycemic index (GI) and is one of the main sources of slowly digestible starch (SDS). The presence of bran fractions (BFs) in pasta may enhance its health potential, owing to the content of fiber, micronutrients, and bioactive compounds; however, at the s...

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Detalles Bibliográficos
Autores principales: Dodi, Rossella, Bresciani, Letizia, Biasini, Beatrice, Cossu, Marta, Scazzina, Francesca, Taddei, Federica, D’Egidio, Maria Grazia, Dall’Asta, Margherita, Martini, Daniela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146869/
https://www.ncbi.nlm.nih.gov/pubmed/33922161
http://dx.doi.org/10.3390/foods10050921

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146869/
https://www.ncbi.nlm.nih.gov/pubmed/33922161
http://dx.doi.org/10.3390/foods10050921

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