The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality

Extruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour. Viscoamylograph and Mixolab data evidenced the hydrocolloid properties of ECL flour (initial viscosi...

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Detalles Bibliográficos
Autores principales: Pasqualone, Antonella, Costantini, Michela, Faccia, Michele, Difonzo, Graziana, Caponio, Francesco, Summo, Carmine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834442/
https://www.ncbi.nlm.nih.gov/pubmed/35159632
http://dx.doi.org/10.3390/foods11030482

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834442/
https://www.ncbi.nlm.nih.gov/pubmed/35159632
http://dx.doi.org/10.3390/foods11030482

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