Gluten-free pasta incorporating chia ( Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility

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Title
Gluten-free pasta incorporating chia ( Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility
Authors
Keywords
Chia seed, Chia mucilage, Gluten-free fresh pasta, Phenolic acid, Flavonoid
Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 1954-1961
Publisher
Elsevier BV
Online
2016-12-01
DOI
10.1016/j.foodchem.2016.11.151

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