Substituting Whole Wheat Flour with Pigeon Pea (<i>Cajanus cajan</i>) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion.

Sachanarula, Sirin; Chantarasinlapin, Praew; Adisakwattana, Sirichai

Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion.

Sachanarula, Sirin; Chantarasinlapin, Praew; Adisakwattana, Sirichai.

Afiliación

Sachanarula S; Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
Chantarasinlapin P; Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
Adisakwattana S; Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand.

Foods ; 11(20)2022 Oct 11.

Article en En | MEDLINE | ID: mdl-37430905

Palabras clave

pigeon pea; plant-based alternative; starch and protein digestibility; whole wheat flour

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Tailandia Pais de publicación: Suiza

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