Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta
Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating non durum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and co...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Published: |
Wiley-Blackwell Publishing, Inc.
2014
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| Subjects: | |
| Online Access: | http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12542/abstract;jsessionid=30C6375F1769394769ACAD1EDCE57605.f02t04 http://hdl.handle.net/20.500.11937/31934 |