Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility
Manu P. Gangola, Bharathi Raja Ramadoss, Sarita Jaiswal, Catharine Chan, Rebecca C. Mollard, Hrvoje Fabek, Mehmet Tulbek, Peter J.H. Jones, Diana Sánchez‐Hernández, G. Harvey Anderson, Ravindra N. Chibbar
Topics & Concepts
Food scienceStarchVicia fabaResistant starchWheat flourProtein digestibilityPlant proteinChemistryFortificationAmyloseMealBiologyAgronomyFood composition and propertiesPhytase and its ApplicationsProteins in Food Systems