Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato (<i>Solanum tuberosum</i> L.).

Sharma, Savita; Malhotra, Nancy; Singh, Arashdeep; Sharma, Rajan; Domínguez, Rubén; Lorenzo, José Manuel

Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato (Solanum tuberosum L.).

Sharma, Savita; Malhotra, Nancy; Singh, Arashdeep; Sharma, Rajan; Domínguez, Rubén; Lorenzo, José Manuel.

Afiliación

Sharma S; Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141001, Punjab, India.
Malhotra N; Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141001, Punjab, India.
Singh A; Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141001, Punjab, India.
Sharma R; Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141001, Punjab, India.
Domínguez R; Centro Tecnológico de La Carne de Galicia, ParqueTecnológico de Galicia, Adva. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain.
Lorenzo JM; Centro Tecnológico de La Carne de Galicia, ParqueTecnológico de Galicia, Adva. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain.

Molecules ; 27(22)2022 Nov 14.

Article en En | MEDLINE | ID: mdl-36431936

Asunto(s)

Solanum tuberosum; Almidón; Almidón/química; Harina/análisis; Triticum/química; Culinaria

Palabras clave

FTIR; SEM; antioxidants; cooking quality; functional pasta; pasta; potato

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Almidón / Solanum tuberosum Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2022 Tipo del documento: Article País de afiliación: India

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