Germinated Cajanus cajan seeds as ingbkp_redients in pasta products: Chemical, biological and sensory evaluation

Article

Abstract: Pigeon peas (Cajanus cajan) seeds were germinated for 4 days at 20 °C in darkness in order to improv

Palabras claves:

Fortified pasta, germination, nutritional quality, Pigeon pea, Sensory evaluation

Autores:

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

Fuentes:

scopus