How the structure, nutritional and sensory attributes of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 06 Vol. 79

How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein

Laleg, Karima, Barron, Cécile, Cordelle, Sylvie, Schlich, Pascal, Walrand, Stéphane, Micard, Valérie
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Volume:
79
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.01.069
Date:
June, 2017
File:
PDF, 1.33 MB
english, 2017
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