Formulation of pasta enriched with protein-rich lupine (Lupinus mutabilis Sweet) and wheat bran using mixture design approach.

Karoui, Iness Jabri; Terras, Dorra Sfayhi; Yeddes, Walid; Hammami, Majdi; Abderrabba, Manef

Karoui, Iness Jabri; Terras, Dorra Sfayhi; Yeddes, Walid; Hammami, Majdi; Abderrabba, Manef.

Afiliación

Karoui IJ; Laboratory of Materials Molecules and Applications, Preparatory Institute for Scientific and Technical Studies, Carthage University, La Marsa, Tunis, Tunisia.
Terras DS; Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana, Tunisia.
Yeddes W; Laboratory of Medicinal and Aromatic Plants Biotechnology Center of Borj-Cedria BP 901, Hammam-Lif, Tunisia.
Hammami M; Laboratory of Medicinal and Aromatic Plants Biotechnology Center of Borj-Cedria BP 901, Hammam-Lif, Tunisia.
Abderrabba M; Laboratory of Materials Molecules and Applications, Preparatory Institute for Scientific and Technical Studies, Carthage University, La Marsa, Tunis, Tunisia.

J Food Sci ; 88(10): 4001-4014, 2023 Oct.

Article en En | MEDLINE | ID: mdl-37676084

Palabras clave

dietary fiber; functional food; lupin flour; pasta; protein

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: Túnez Pais de publicación: Estados Unidos

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google