Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta

Published 2016 View Full Article

Authors

Keywords

Antioxidant activity, Carob flour, Fortification, Expected glycemic index, In vitro, digestibility, Pasta, Sensory attributes

Journal

FOOD CHEMISTRY

Volume 194, Issue -, Pages 637-642

Publisher

Elsevier BV

Online

2015-08-22

DOI

10.1016/j.foodchem.2015.08.086

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