Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba

Published 2016 View Full Article

Authors

Keywords

Fresh pasta, Broad-bean flour, Food composition, Food analysis, Cooking properties, In vitro, digestibility, Mineral availability, Food fortification

Journal

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Volume 47, Issue -, Pages 8-15

Publisher

Elsevier BV

Online

2016-01-13

DOI

10.1016/j.jfca.2015.12.007

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