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

Journal of Cereal Science

Volumn 65, Issue , 2015, Pages 260-266

  Fares, Clara ^a   Menga, Valeria ^a   Martina, Alessia ^b   Pellegrini, Nicoletta ^c   Scazzina, Francesca ^c   Torriani, Sandra ^b  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b UNIVERSITY OF VERONA   (Italy)

^c UNIVERSITY OF PARMA   (Italy)

Author keywords

Antioxidant capacity; Bacillus coagulans GBI 30 6086; Barley glucan; Durum wheat; Functional pasta; Glycemic index; Phenolic acids

Indexed keywords

EID: 84942589953     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2015.07.017     Document Type: Article

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