Enhancing nutritional profile of pasta: The impact of sprouted pseudocereals and cushuro on digestibility and health potential
This article belongs to the Special Issue Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains II.
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/341568 |
| Acceso en línea: | http://hdl.handle.net/10261/341568 |
| Access Level: | acceso abierto |
| Palabra clave: | Sprouted pseudocereals Formulation Pasta Digestion Nutritional quality Bioactive compounds |
| Sumario: | This article belongs to the Special Issue Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains II. |
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