Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran

LWT

Volumn 57, Issue 2, 2014, Pages 569-579

  Biney, Kuuku ^a   Beta, Trust ^a,b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Antioxidants; Buckwheat; Carbohydrate digestibility; CFA; DNS; DPPH; FA; GA; ORAC; P COA; P OH BA; PCA; Phenolics; SI; SIA; Spaghetti; SYA; TE; TFC; TPC; VNA

Indexed keywords

CARBOHYDRATES; CROPS;

2,2-DIPHENYL-1-PICRYLHYDRAZYL; BUCKWHEAT; CARBOHYDRATE DIGESTIBILITY; CFA; DNS; FA; GA; OH -; ORAC; P-COA; P-OH-BA; PCA; PHENOLICS; SI; SIA; SPAGHETTI; SYA; TE; TOTAL FLAVONOID CONTENTS; TOTAL PHENOLIC CONTENT; VNA;

ANTIOXIDANTS;

FAGOPYRUM ESCULENTUM; SEMOLINA;

EID: 84896545006     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.02.033     Document Type: Article

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