Nutritional evaluation of mixed wheat–faba bean pasta in growing rats: impact of protein source and...
Nutritional evaluation of mixed wheat–faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention
About this item
Full title
Author / Creator
Publisher
Cambridge, UK: Cambridge University Press
Journal title
Language
English
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Publication information
Publisher
Cambridge, UK: Cambridge University Press
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Scope and Contents
Contents
This study aimed to evaluate the nutritional value of pasta enriched with legume or wheat gluten proteins and dried at varying temperature. A total of four isonitrogenous experimental diets were produced using gluten powder/wheat semolina (6/94, g/g) pasta and faba bean flour/wheat semolina (35/65, g/g) pasta dried at either 55°C (GLT and FLT, resp...
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Full title
Nutritional evaluation of mixed wheat–faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention
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Record Identifier
TN_cdi_hal_primary_oai_HAL_hal_01962863v1
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_hal_primary_oai_HAL_hal_01962863v1
Other Identifiers
ISSN
0007-1145
E-ISSN
1475-2662
DOI
10.1017/S0007114518003586
