Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.04.130
Abstract: This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as… read more here.
Keywords: mushroom powder; glycaemic response; addition mushroom; pasta ... See more keywords