In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough

The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits. In this study, a semolina-based and a wholemeal semolina-based sourdough were prepared and added to the formulation of gnocchetti...

Descripción completa

Detalles Bibliográficos
Autores principales: Fois, Simonetta, Piu, Piero Pasqualino, Sanna, Manuela, Roggio, Tonina, Catzeddu, Pasquale
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536165/
https://www.ncbi.nlm.nih.gov/pubmed/34681556
http://dx.doi.org/10.3390/foods10102507

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536165/
https://www.ncbi.nlm.nih.gov/pubmed/34681556
http://dx.doi.org/10.3390/foods10102507

Ejemplares similares