Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion

Pigeon pea (Cajanus cajan (L.) Millsp.), a potential legume as an economical source of protein, is commonly cultivated in tropical and subtropical regions of the world. Therefore, pigeon pea may be potentially used as a substitute to improve the nutritional profile of foods. In the present study, th...

Descripción completa

Detalles Bibliográficos
Autores principales: Sachanarula, Sirin, Chantarasinlapin, Praew, Adisakwattana, Sirichai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601418/
https://www.ncbi.nlm.nih.gov/pubmed/37430905
http://dx.doi.org/10.3390/foods11203157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601418/
https://www.ncbi.nlm.nih.gov/pubmed/37430905
http://dx.doi.org/10.3390/foods11203157

Ejemplares similares