Use of purple durum wheat to produce naturally functional fresh and dry pasta

Published 2016 View Full Article

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Title
Use of purple durum wheat to produce naturally functional fresh and dry pasta
Authors
Keywords
Purple durum wheat, Anthocyanins, Carotenoids, Trolox equivalent antioxidant capacity, Milling, Pasta processing, Sensory/texture analysis, Glycemic index
Journal
FOOD CHEMISTRY
Volume 205, Issue -, Pages 187-195
Publisher
Elsevier BV
Online
2016-03-06
DOI
10.1016/j.foodchem.2016.03.014

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