The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta

The aim of this research was to determine the effect of the addition of lupine flour (LF) on the values of the glycemic index (GI) and glycemic load (GL), physicochemical properties, and cooking quality of durum semolina pasta. The pasta was enriched with 0–25% of lupine flour (LF0-LF25). Additional...

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Detalles Bibliográficos
Autores principales: Krawęcka, Ada, Sobota, Aldona, Zarzycki, Piotr
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601986/
https://www.ncbi.nlm.nih.gov/pubmed/37430964
http://dx.doi.org/10.3390/foods11203216

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601986/
https://www.ncbi.nlm.nih.gov/pubmed/37430964
http://dx.doi.org/10.3390/foods11203216

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