Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta

Open Access

Peer-reviewed

Research Article

Karima Laleg,

Affiliations UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France, CRNH Auvergne, UNH, UMR 1019, INRA, Clermont-Ferrand, France
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Denis Cassan,

Affiliation UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France
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Cécile Barron,

Affiliation UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France
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Pichan Prabhasankar,

Affiliation CSIR-Central Food Technological Research Institute, Mysore, India
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Valérie Micard

* E-mail: valerie.micard@supagro.fr

Affiliation UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France
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Legumes
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Flour
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Starches
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Wheat
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Carbohydrates
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Protein structure networks
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Protein extraction
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Glucose
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