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Effect of egg white protein and soy protein isolate addition on nutritional properties and in-vitro digestibility of gluten-free pasta based on banana flour
The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white ...
The technological and nutritional challenges of producing gluten-free pasta from cassava and banana flours : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
(Lincoln University, 2020)
Pasta is a common cereal product made from wheat, and has affects the health of gluten intolerant people. A gluten-free diet is a must for coeliac patients and has recently become an option for a healthy lifestyle. ...