Quality and nutritional properties of pasta products enriched with immature wheat grain

International Journal of Food Sciences and Nutrition

Volumn 64, Issue 5, 2013, Pages 544-550

  Casiraghi, Maria Cristina ^a   Pagani, Maria Ambrogina ^a   Erba, Daniela ^a   Marti, Alessandra ^a   Cecchini, Cristina ^b   D'Egidio, Maria Grazia ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

FOS; Furosine; Glycaemic index; Immature wheat grain; Pasta

Indexed keywords

FRUCTOSE; OLIGOSACCHARIDE; PREBIOTIC AGENT; WATER;

ARTICLE; COLOR; COOKING; DIET; DIET SUPPLEMENTATION; DIETARY FIBER; FLOUR; FOOD HANDLING; FOOD QUALITY; FUNCTIONAL FOOD; GLYCEMIC INDEX; HUMAN; NUTRITIONAL VALUE; PLANT SEED; STANDARD; WHEAT;

COLOR; COOKING; DIET; DIETARY FIBER; FLOUR; FOOD HANDLING; FOOD QUALITY; FOOD, FORTIFIED; FRUCTOSE; FUNCTIONAL FOOD; GLYCEMIC INDEX; HUMANS; NUTRITIVE VALUE; OLIGOSACCHARIDES; PREBIOTICS; SEEDS; TRITICUM; WATER;

EID: 84880366421     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2013.766152     Document Type: Article

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