Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta

Gluten-free foods are generally nutritionally deficient and are the source of serious technological constraints. This work aimed to evaluate the technological performance of addition of two spirulina biomasses: Arthrospira platensis F&M-C256 and Ox Nature (resulting from different drying procedu...

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Detalhes bibliográficos
Autor principal: Fradinho, Patrícia (author)
Outros Autores: Niccolai, Alberto (author), Soares, Rita (author), Rodolfi, Liliana (author), Biondi, Natascia (author), Tredici, Mario R. (author), Sousa, Isabel (author), Raymundo, Anabela (author)
Formato: article
Idioma:eng
Publicado em: 2020
Assuntos:
spirulina
Psyllium
digestibility
antioxidants
functional foods
rheology
Texto completo:http://hdl.handle.net/10400.5/19228
País:Portugal
Oai:oai:www.repository.utl.pt:10400.5/19228

Texto Completo

http://hdl.handle.net/10400.5/19228

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