Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract
The potato processing industry produces peels, a good source of fibres, minerals and antioxidants, which could be recovered and used in the production of added-value products, such as gluten-free (GF) foods especially designed for the celiac population. This work is focused on the application of the...
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| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2021
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/22048 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/22048 |