How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein

LWT

Volumn 79, Issue , 2017, Pages 471-478

  Laleg, Karima ^a,b   Barron, Cécile ^a   Cordelle, Sylvie ^c   Schlich, Pascal ^c   Walrand, Stéphane ^b   Micard, Valérie ^a  

^a UMR IATE   (France)

^b CRNH AUVERGNE   (France)

^c CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Cooking quality; In vitro protein digestion; Protein network structure; Sensory analysis; Trypsin inhibitory activity

Indexed keywords

SENSORY ANALYSIS;

COOKING QUALITY; DRYING TEMPERATURE; MICROSCOPIC SCALE; PROTEIN DIGESTION; PROTEIN HYDROLYSIS; PROTEIN NETWORK; SENSORY ATTRIBUTES; TRYPSIN INHIBITORY ACTIVITY;

PROTEINS;

EID: 85011309162     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.01.069     Document Type: Article

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