pasta added with phaseolamine (phaseolus vulgaris l) and flaxseed (linum usitatissimum l) for nutritional enrichment and reduced glycemic index

摘要

The present invention refers to the development of pasta (pasta and lasagna pasta of any types and shapes) added with phaseolamine (Phaseolus vulgaris L), bean flour of any kind and Flaxseed (Linum usitatissimum L) with the objective of improvement nutritional quality and reduced glycemic index.