6533b853fe1ef96bd12acdaa

RESEARCH PRODUCT

Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization

Vita Di StefanoMatteo Alessandro Del NobileAntonella PagliaroAmalia ConteMaria Grazia Melilli

subject

Health (social science)Absorption of waterSettore CHIM/10 - Chimica Degli AlimentiPotassiumSodiumchemistry.chemical_elementPlant Scienceessential fatty acidsdurum wheat spaghettilcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyArticlelentilNutrientmedicinelcsh:TP1-1185Food sciencefortified pastachemistry.chemical_classificationcarboxymethyl cellulosefood and beveragesessential amino acidsCarboxymethyl celluloseHuman nutritionchemistryPolyphenolcmcFood SciencePolyunsaturated fatty acidmedicine.drug

description

Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K

yearjournalcountryeditionlanguage
2021-12-01Foods
10.3390/foods10010004https://www.mdpi.com/2304-8158/10/1/4