Application of Inulin in Pasta: The Influence on Technological and Nutritional Properties and on Human Health—A Review
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana 01250, Turkey
Publisher
MDPI
Link
https://www.mdpi.com/2673-9976/26/1/88/pdf
Reference26 articles.
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2. Extraction, physicochemical properties, functional activities and applications of inulin polysaccharide: A review;Du;Plant Foods Hum. Nutr.,2023
3. Possible actions of inulin as prebiotic polysaccharide: A review;Teferra;Food Front.,2021
4. Inulin-type fructans and short-chain fructooligosaccharides—Their role within the food industry as fat and sugar replacers and texture modifiers—What needs to be considered!;Jackson;Food Sci. Nutr.,2023
5. Effect of the inulin addition on the properties of gluten free pasta;Mastromatteo;Food Nutr. Sci.,2012
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1. Use of non-conventional raw materials in the production of gluten-free pasta – a review;Potravinarstvo Slovak Journal of Food Sciences;2024-08-20
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