Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba

Journal of Food Composition and Analysis

Volumn 47, Issue , 2016, Pages 8-15

  Tazrart, Karima ^a,b,c   Lamacchia, Carmen ^b   Zaidi, Farid ^c   Haros, Monika ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF FOGGIA   (Italy)

^c UNIVERSITY OF BEJAIA   (Algeria)

Author keywords

Broad bean flour; Cooking properties; Food analysis; Food composition; Food fortification; Fresh pasta; In vitro digestibility; Mineral availability

Indexed keywords

EID: 84955269363     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2015.12.007     Document Type: Article

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