Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach

This study reports the digestibility and nutritional quality of pasta made from durum wheat semolina which was partially substituted by puree, juice or pomace from spinach and red cabbage. The results show that 10% substitution of semolina with red cabbage pomace and spinach pomace, 1% substitution...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Jinghong, Brennan, Margaret Anne, Brennan, Charles Stephen, Serventi, Luca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654938/
https://www.ncbi.nlm.nih.gov/pubmed/36364837
http://dx.doi.org/10.3390/nu14214575

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654938/
https://www.ncbi.nlm.nih.gov/pubmed/36364837
http://dx.doi.org/10.3390/nu14214575

Ejemplares similares