Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality

European Food Research and Technology

Volumn 242, Issue 4, 2016, Pages 477-485

  Tazrart, Karima ^a,b,c   Zaidi, Farid ^c   Lamacchia, Carmen ^b   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 beans; Colour parameters; Cooking properties; Dietary reference intake; Maccheronccini pasta; Nutritional quality

Indexed keywords

BIOCHEMISTRY; COLOR; NUTRITION; PROTEINS; VEGETABLES;

BROAD BEANS; COLOUR PARAMETERS; COOKING PROPERTIES; DIETARY REFERENCE INTAKES; MACCHERONCCINI PASTA; NUTRITIONAL QUALITIES;

THERMAL PROCESSING (FOODS);

EID: 84961171936     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2558-z     Document Type: Article

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