Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta.
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DOI: 10.1016/j.foodres.2017.08.031
Abstract: Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive… read more here.
Keywords: gluten free; pasta; free bound; commercial gluten ... See more keywords