Structural, culinary, nutritional and anti-nutritional properties of high protein, gluten free, 100% legume pasta

PLoS ONE

Volumn 11, Issue 9, 2016, Pages

  Laleg, Karima ^a,b   Cassan, Denis ^a   Barron, Cécile ^a   Prabhasankar, Pichan ^c   Micard, Valérie ^a  

^a UMR IATE   (France)

^b CRNH AUVERGNE   (France)

^c CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

GALACTOSIDE; MINERAL; PHYTIC ACID; STARCH; GLUTEN;

ARTICLE; CEREAL; CONTROLLED STUDY; COOKING; FLOUR; GLUTEN FREE DIET; GLYCEMIC INDEX; IN VITRO STUDY; LEGUME; LENTIL; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; PASTA; PROTEIN DIET; WHEAT; ADVERSE EFFECTS; ANALYSIS; CHEMISTRY; DIETARY FIBER; DIGESTION; FABACEAE; HUMAN;

COOKING; DIET, GLUTEN-FREE; DIETARY FIBER; DIGESTION; FABACEAE; FLOUR; GLUTENS; GLYCEMIC INDEX; HUMANS; NUTRITIVE VALUE; STARCH; TRITICUM;

EID: 84992437473     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0160721     Document Type: Article

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