Sorghum Pasta and Noodles: Technological and Nutritional Aspects

Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely consumed products in the world, but its potential benefits in human d...

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Veröffentlicht in:	Plant foods for human nutrition (Dordrecht) 2020-09, Vol.75 (3), p.326-336
Hauptverfasser:	Palavecino, Pablo Martín, Curti, María Isabel, Bustos, Mariela Cecilia, Penci, María Cecilia, Ribotta, Pablo Daniel
Format:	Artikel
Sprache:	eng
Schlagworte:	Agronomic crops Agronomy Antioxidants Cereal crops Chemistry Chemistry and Materials Science Chemistry/Food Science Cooking Digestibility Digestion Ecology Edible Grain Flour - analysis Food Science Formulations Gluten Health promotion Humans Noodles Nutrition Pasta Phenolic compounds Phenols Plant Physiology Review Article Sensory properties Sorghum Starch Tannins Triticum Water absorption
Online-Zugang:	Volltext
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