date:Sep 05, 2012
s of starch and dietary fibre within it, and how the fibre levels in pasta can be improved. The second project, in conjunction with the University of Molise, will investigate the important roles played by two major components of dietary fibre arabinoxylans and beta-glucans in the quality of pasta and bread dough.
The term super spaghetti is beginning to excite scientists, nutritionists and food manufacturers around the world, says Associate Professor Rachel Burton, Program Leader with the ARC