Physicochemical and Sensory Characterization of Gnocchi and the Effects of Novel Reformulation on in Vitro Digestibility
Conventional gnocchi are small Italian dumplings made from potatoes, flour, and sometimes eggs. They contain a large amount of carbohydrate but are a poor source of protein. In this study, we sought to develop a gnocchi-type food with added nutritional ingredients: navy bean and beef. Our hypothesis...
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| Format: | Others |
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Auckland University of Technology,
2014-06-25T02:22:29Z.
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| Online Access: | Get fulltext |