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Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch
Durum semolina spaghetti is known to have a low-moderate glycaemic index but the impact of various processing variables during the manufacture and cooking of pasta does affect pasta structure and potentially could alter starch digestion. In this study, several process variables were investigated to...
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/PMC9689111/ https://www.ncbi.nlm.nih.gov/pubmed/36429241 http://dx.doi.org/10.3390/foods11223650 |