Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

LWT

Volumn 78, Issue , 2017, Pages 215-221

  Lorusso, Anna ^a   Verni, Michela ^a   Montemurro, Marco ^a   Coda, Rossana ^b   Gobbetti, Marco ^a   Rizzello, Carlo Giuseppe ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Lactic acid bacteria; Pasta; Quinoa

Indexed keywords

AMINO ACIDS; BACTERIA; LACTIC ACID; PROTEINS; WATER ABSORPTION;

ANTI-OXIDANT ACTIVITIES; LACTIC ACID BACTERIA; NUTRITIONAL CHARACTERISTICS; PASTA; PROTEIN EFFICIENCY RATIO; QUINOA; TEXTURAL CHARACTERISTIC; VITRO PROTEIN DIGESTIBILITY;

NUTRITION;

EID: 85007480775     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.12.046     Document Type: Article

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