Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

✍ Scribed by Cristina Martínez-Villaluenga; Alexia Torres; Juana Frias; Concepción Vidal-Valverde

• Book ID: 116726622
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 159 KB
• Volume: 43
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2009.11.001