Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality

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Food Funct., 2019, 10,7476-7488DOI: 10.1039/C9FO01186B, PaperCatherine K. Y. Chan, Hrvoje Fabek, Rebecca C. Mollard, Peter J. H. Jones, Mehmet C. Tulbek, Ravindra N. Chibbar, Manu P. Gangola, Bharathi Raja Ramadoss, Diana Sánchez-Hernández, G. Harvey AndersonDurum Wheat Semolina (DWS) pastas with added fababean (FB) protein flour reduce postprandial blood glucose and appetite and have higher nutritional quality.The content of this RSS Feed (c) The Royal Society of Chemistry

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