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Palabras clave – provistas por la editorial

innovative pasta raw materials; durum; emmer; spelt; pasta; brewers’ spent grain; dietary fiber; einkorn; functional pasta; tritordeum; upcycling; unconventional ingredients; nutritional value; cooking quality; legumes; Spirulina Platensis; resistant starch; hydrolysis index; dietary fibre; annealing; slowly digestible starch; carbohydrates; fiber; in vitro digestion; micronization; brown rice; air fractionation; parboiling; rice pasta; enriched pasta; bioactive compound; tuna; sea bass; Ω-3 fatty acids; sensometrics; TPA (texture profile analysis); glycemic index; glycemic response; durum wheat; landraces; starch; available carbohydrates; glycemic load; texture profile analysis; gluten-free; celiac disease; fish; allergy; pear, date, and apple by-products; wheat flour; sensorial properties; scanning electron microscopy; multiple factor analysis; n/a