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Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086
Fares, Clara, Menga, Valeria, Martina, Alessia, Pellegrini, Nicoletta, Scazzina, Francesca, Torriani, SandraVolume:
65
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2015.07.017
Date:
September, 2015
File:
PDF, 278 KB
english, 2015