Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract

HIGHLIGHTS

• who: P. Fradinho from the LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisbon, Portugal Department of Chemical Engineering, Faculty of Sciences, Universidade de Vigo, As Lagoas, Ourense, Spain have published the paper: Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract, in the Journal: (JOURNAL)
• what: In the present study, Neiker, the red peel variety showed lower TPC values than yellow-peel potatoes (Kennebec and Agria).
• how: Pasta was cooked for 2 min as previously optimized by the authors . . .
  

   

  

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