Article

Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour

2020-04-01

Abstract excerpt

The by-product obtained after the oil extraction from chia seeds has been used to produce supplemented wheat pasta, generating a food product with improved nutritional quality. In a previous work, we have demonstrated its technological feasibility, as well as its good acceptance by semi-trained judges. One of the enhanced nutritional properties of the supplemented pasta was the antioxidant capacity. In the present...

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Literature Corpus work: fc434caf-0781-531e-b022-04b9a7b5f772
DOI: 10.1016/j.lwt.2020.109134

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Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flourDOI 10.1016/j.lwt.2020.109134Read

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