Pasta from Red Lentils (<i>Lens culinaris</i>): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior

The effect of pasta-making processes on starch and protein features, as well as cooking behavior, and nutritional properties (i.e., resistant starch and starch in vitro digestibility) were assessed. Pasta from raw red lentils (R) was prepared by conventional extrusion (C_R) and extrusion-cooking (EC...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Foods
المؤلفون الرئيسيون: Andrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, Stefania Iametti, Alessandra Marti, Alberto Barbiroli
التنسيق: مقال
اللغة:الإنجليزية
منشور في: MDPI AG 2022-12-01
الموضوعات:
pulses
proteins
pasta
extrusion
extrusion-cooking
pre-gelatinization
الوصول للمادة أونلاين:https://www.mdpi.com/2304-8158/11/24/4040

الانترنت

https://www.mdpi.com/2304-8158/11/24/4040

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