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International Journal of Food Sciences and Nutrition Volume 73, 2022 - Issue 5
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Food composition and analysis

The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta

Xinying Suoa School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, MC, Italy;b School of Food and Bioengineering, Collaborative Innovation Centre of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, ChinaView further author information
,
Margherita Dall’Astac Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, ItalyView further author information
,
Gianluca Giubertid Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, ItalyView further author information
,
Michele Minuccianie Massimo Zero srl, Merano, BZ, ItalyView further author information
,
Zhangcun Wangb School of Food and Bioengineering, Collaborative Innovation Centre of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, ChinaView further author information
&
Elena Vittadinia School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, MC, ItalyCorrespondence[email protected]
View further author information
Pages 600-609 | Received 27 Oct 2021, Accepted 06 Feb 2022, Published online: 15 Feb 2022

Citations (4)

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Read on this site (1)

P. Pinel, M. N. Emmambux, C. Bourlieu & V. Micard. Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-31.
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Articles from other publishers (3)

Maria Cristina Messia, Francesca Cuomo, Michela Quiquero, Vito Verardo & Emanuele Marconi. (2023) Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta. Foods 12:6, pages 1221.
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Fatma HAYIT, Sultan ACUN & Hülya GÜL. (2023) Ticari Olarak Satışta Olan Glütensiz Makarnaların Bazı Fiziksel, Kimyasal Ve Tekstürel Kalitelerinin BelirlenmesiDetermination of Some Physical, Chemical and Textural Quality of Commercially Available Gluten-Free Pasta. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 6:1, pages 700-719.
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Hui Zhang, Shuguang Sun & Lianzhong Ai. (2022) Physical barrier effects of dietary fibers on lowering starch digestibility. Current Opinion in Food Science 48, pages 100940.
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