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Palabras clave – provistas por la editorial

agro-industrial by-product; fortified pasta; dietary fiber; phenolic compounds; starch digestibility; prebiotics; trypsin inhibitors; inositol phosphates; phenols; legumes; functional foods; gluten-free; durum wheat; precision harvest; pasta quality; pasta short chain; pasta; glycaemic index; high amylose; resistant starch; gluten-free bread; hydration; hydroxypropyl methylcellulose; xanthan gum; psyllium; sucrose replacement; cake; dietary fibre; clean label; texture profile; sensory quality; obesity; celiac disease; bread fortification; grape pomace; agro-industrial by-products; antioxidant activity; sensory analysis; dumpling; gnocchi; gluten free pasta; fiber content; cooking behavior; color; texture; liking predictors; consumer acceptability; gluten analysis; ELISA; sandwich method; R5 antibody; G12 antibody; n/a