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Gluten-free pasta incorporating chia (salvia hispanica l.) As thickening agent: an approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility
Menga, Valeria, Amato, Mariana, Phillips, Tim D., Angelino, Donato, Morreale, Federico, Fares, ClaraLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.11.151
Date:
November, 2016
File:
PDF, 499 KB
english, 2016