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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Bibliographic Details
Main Author: Fradinho, Patrícia (author)
Other Authors: Oliveira, A. (author), Dominguez, H. (author), Torres, M.D. (author), Sousa, Isabel (author), Raymundo, Anabela (author)
Format: article
Language:eng
Published: 2021
Subjects:
autohydrolysis
celiac
total phenolics
gluten-free
potato
Online Access:http://hdl.handle.net/10400.5/22048
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/22048

Internet

http://hdl.handle.net/10400.5/22048

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