2023
DOI: 10.21926/rpn.2302008
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Pasta Fortification with Leaves of Edible Wild Plants to Lower the P Glycaemic Index of Handmade Fresh Noodles

Abstract: Edible wild plants are a largely available food at no cost and an emblem of sustainability. Among the numerous varieties of edible wild plants, purslane (<em>Portulaca oleracea L.</em>) and common mallow (<em>Malva sylvestris L.</em>) are good sources of healthful bioactive compounds. Therefore, there is a growing interest in their consumption for health-related nutritional and sustainable perspectives. Fresh durum wheat tagliatelle fortified with dried and pulverized leaves of mallow o… Show more

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