Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. T...

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Detalles Bibliográficos
Autores principales: Costantini, Michela, Summo, Carmine, Faccia, Michele, Caponio, Francesco, Pasqualone, Antonella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8348039/
https://www.ncbi.nlm.nih.gov/pubmed/34361595
http://dx.doi.org/10.3390/molecules26154442

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8348039/
https://www.ncbi.nlm.nih.gov/pubmed/34361595
http://dx.doi.org/10.3390/molecules26154442

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