Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086
Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086
Authors
Keywords
Durum wheat, Phenolic acids, Barley β-glucan, Antioxidant capacity, Bacillus coagulans, GBI-30, 6086, Functional pasta, Glycemic index
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