Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior

The effect of pasta-making processes on starch and protein features, as well as cooking behavior, and nutritional properties (i.e., resistant starch and starch in vitro digestibility) were assessed. Pasta from raw red lentils (R) was prepared by conventional extrusion (C_R) and extrusion-cooking (EC...

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Detalles Bibliográficos
Autores principales: Bresciani, Andrea, Erba, Daniela, Casiraghi, Maria Cristina, Iametti, Stefania, Marti, Alessandra, Barbiroli, Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778262/
https://www.ncbi.nlm.nih.gov/pubmed/36553780
http://dx.doi.org/10.3390/foods11244040

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778262/
https://www.ncbi.nlm.nih.gov/pubmed/36553780
http://dx.doi.org/10.3390/foods11244040

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