Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes

Journal of the Science of Food and Agriculture

Volumn 88, Issue 14, 2008, Pages 2435-2444

  Fares, Clara ^a   Codianni, Pasquale ^a   Nigro, Franca ^a   Platani, Cristiano ^a   Scazzina, Francesca ^b   Pellegrini, Nicoletta ^b  

^a CRA   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Carotenoids; Cooking effects; Emmer; Fibre; Glycaemic index; Pasta quality; Resistant starch; Tocols; Total antioxidant capacity

Indexed keywords

SEMOLINA; TRITICUM AESTIVUM; TRITICUM DICOCCON; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 55549118934     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3350     Document Type: Article

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