Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6377891 | Journal of Cereal Science | 2013 | 10 Pages |
Abstract
⺠Manufacture and characterization of gluten-free spaghetti added with vegetable flour. ⺠Among the enriched spaghetti, that with the yellow pepper was sensorially the best. ⺠The yellow pepper flour was produced with two different drying processes. ⺠The low temperature yellow pepper flour had higher content of the antioxidant components. ⺠P_LTYP (Pasta with Low Temperature Yellow Pepper) had higher dietary fibers content.
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Authors
L. Padalino, M. Mastromatteo, L. Lecce, F. Cozzolino, M.A. Del Nobile,