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

出版年份 2016 全文链接

标题

作者

关键词

Purple durum wheat, Anthocyanins, Carotenoids, Trolox equivalent antioxidant capacity, Milling, Pasta processing, Sensory/texture analysis, Glycemic index

出版物

FOOD CHEMISTRY

Volume 205, Issue -, Pages 187-195

出版商

Elsevier BV

发表日期

2016-03-06

DOI

10.1016/j.foodchem.2016.03.014

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