Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

Carlo G. Rizzello, Michela Verni, Hanna Koivula, Marco Montemurro, Laila Seppa, Marianna Kemell, Kati Katina, Rossana Coda, Marco Gobbetti

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

Alkuperäiskielienglanti
LehtiFood & Function
Vuosikerta8
Numero2
Sivut860-871
Sivumäärä12
ISSN2042-6496
DOI - pysyväislinkit
TilaJulkaistu - 2017
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Tieteenalat

  • 416 Elintarviketieteet

Lainaa tätä

@article{9b90548b08694b8a96b566d474914f48,
title = "Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta",
keywords = "LACTIC-ACID BACTERIA, VICIA-FABA, SOURDOUGH FERMENTATION, FUNGAL PROTEASES, RESISTANT STARCH, WHITE BREAD, WHEAT BREAD, GLUTEN, PROTEIN, SPAGHETTI, 416 Food Science",
author = "Rizzello, {Carlo G.} and Michela Verni and Hanna Koivula and Marco Montemurro and Laila Seppa and Marianna Kemell and Kati Katina and Rossana Coda and Marco Gobbetti",
year = "2017",
doi = "10.1039/c6fo01808d",
language = "English",
volume = "8",
pages = "860--871",
journal = "Food & Function",
issn = "2042-6496",
publisher = "Royal Society of Chemistry",
number = "2",

}

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta. / Rizzello, Carlo G.; Verni, Michela; Koivula, Hanna; Montemurro, Marco; Seppa, Laila; Kemell, Marianna; Katina, Kati; Coda, Rossana; Gobbetti, Marco.

julkaisussa: Food & Function, Vuosikerta 8, Nro 2, 2017, s. 860-871.

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

TY - JOUR

T1 - Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

AU - Rizzello, Carlo G.

AU - Verni, Michela

AU - Koivula, Hanna

AU - Montemurro, Marco

AU - Seppa, Laila

AU - Kemell, Marianna

AU - Katina, Kati

AU - Coda, Rossana

AU - Gobbetti, Marco

PY - 2017

Y1 - 2017

KW - LACTIC-ACID BACTERIA

KW - VICIA-FABA

KW - SOURDOUGH FERMENTATION

KW - FUNGAL PROTEASES

KW - RESISTANT STARCH

KW - WHITE BREAD

KW - WHEAT BREAD

KW - GLUTEN

KW - PROTEIN

KW - SPAGHETTI

KW - 416 Food Science

U2 - 10.1039/c6fo01808d

DO - 10.1039/c6fo01808d

M3 - Article

VL - 8

SP - 860

EP - 871

JO - Food & Function

JF - Food & Function

SN - 2042-6496

IS - 2

ER -