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

Article

Abstract: The objective of this work was to study the effect of processing (alcoholic extraction, fermentation

Palabras claves:

Alcoholic extraction, Fermentation, germination, Lupin, Pigeon pea, Supplemented pasta

Autores:

Cristina Martínez-Villaluenga, Juana Frias, Torres A., Vidal‐Valverde C.

Fuentes:

scopus