Stinging Nettle (<i>Urtica dioica</i> L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

Stinging Nettle (<i>Urtica dioica</i> L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

Stinging nettle (<i>Urtica dioica</i> L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, t...

全面介绍

书目详细资料
Main Authors: Ada Krawęcka, Aldona Sobota, Urszula Pankiewicz, Ewelina Zielińska, Piotr Zarzycki
格式: 文件
语言:English
出版: MDPI AG 2021-11-01
丛编:Molecules
主题:
enriched pasta
functional food
glycemic index
phytochemicals
pigments
minerals
在线阅读:https://www.mdpi.com/1420-3049/26/22/6909

因特网

https://www.mdpi.com/1420-3049/26/22/6909

相似书籍