Partial substitution of wheat flour by lupine flour (Lupinus mutabilis sweet) in the elaboration of long pasta

Article

Abstract: The partial substitution of wheat flour by lupine flour (Lupinus mutabilis Sweet) in the elaboration

Palabras claves:

Central composed design, Desirability function, LUPINUS MUTABILIS SWEET, pasta, Surface response

Autores:

Danny Navarrete, Gabriela Vernaza, Mateo Ponce

Fuentes:

scopus