Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes.

Bibliographic Details
Published in:	Plant Foods for Human Nutrition Vol. 81; no. 3; pp. 1 - 11
Main Authors:	Paucar-Menacho, Luz María, Lavado-Cruz, Alicia, Salvador-Reyes, Rebeca, Verona-Ruiz, Anggie, Gonzales-Capcha, John, Quezada-Berrú, Soledad, Moreno-Rojo, Cesar, Rodrigues, Sander Moreira, Schmiele, Marcio
Format:	Journal Article
Published:	Springer Nature Sep2026
Online Access:	View this record in EBSCOhost

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