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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |