Chemical, biological and sensory evaluation of pasta products supplemented with α-galactoside-free lupin flours

Article

Abstract: α-Galactoside-free lupin flour has been used to supplement durum wheat semolina flour in order to in

Palabras claves:

Fortified pasta, Lupin, Protein digestibility, Protein efficiency ratio, Sensory evaluation, α-galactoside-free lupin flours

Autores:

Granito M., Guerra M., Juana Frias, Torres A., Vidal‐Valverde C.

Fuentes:

scopus