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Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta.
Costantini, Michela; Summo, Carmine; Faccia, Michele; Caponio, Francesco; Pasqualone, Antonella.
Affiliation
  • Costantini M; Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/A, I-70126 Bari, Italy.
  • Summo C; Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/A, I-70126 Bari, Italy.
  • Faccia M; Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/A, I-70126 Bari, Italy.
  • Caponio F; Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/A, I-70126 Bari, Italy.
  • Pasqualone A; Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/A, I-70126 Bari, Italy.
Molecules ; 26(15)2021 Jul 23.
Article in En | MEDLINE | ID: mdl-34361595
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Full text: 1 Database: MEDLINE Main subject: Dietary Fiber / Cicer / Diet, Gluten-Free / Flour Language: En Year: 2021 Type: Article
Fulltext
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PubMed Links
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Full text: 1 Database: MEDLINE Main subject: Dietary Fiber / Cicer / Diet, Gluten-Free / Flour Language: En Year: 2021 Type: Article