Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran
There is growing demand for functional foods and ingredients as a result of their health-promoting properties. In this work, the potential of common buckwheat flour (Supreme) and bran (Farinetta) in improving upon the phenolic and antioxidant properties of durum spaghetti was investigated. The effec...
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2013
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| Online Access: | http://hdl.handle.net/1993/22137 |