Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products.

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作者： M Jaqueline,Palomares-Navarro ^[1] ; Vanessa,Sánchez-Quezada ^[1] ; Julián J,Palomares-Navarro ^[2] ; J Fernando,Ayala-Zavala ^[2] ; Guadalupe,Loarca-Piña ^[3]

作者单位： Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas, S/N, 76010, Santiago de Querétaro, Qro, México. ^[1] Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, La Victoria, 83304, Hermosillo, Sonora, México. ^[2] Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas, S/N, 76010, Santiago de Querétaro, Qro, México. loarca@uaq.mx. ^[3]

关键词 Gluten-free products Nutraceutical compounds Pulse-based products Pulses

主题词营养价值(Nutritive Value);膳食, 无麸质(Diet, Gluten-Free);膳食纤维(Dietary Fiber);碳水化合物(Carbohydrates);营养保健品(Dietary Supplements);面包(Bread)

DOI 10.1007/s11130-023-01060-y

PMID 37289377

发布时间 2023-07-24

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准确一般字义偏差语意偏离译文作用小提交