Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes.
| Publicado en: | Plant Foods for Human Nutrition Vol. 81; no. 3; pp. 1 - 11 |
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| Autores principales: | , , , , , , , , |
| Formato: | Journal Article |
| Publicado: |
Springer Nature
Sep2026
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| Acceso en línea: | Ver este registro en EBSCOhost |
| Descripción no disponible. |