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

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

DOI Full Paper Access

79

Citations

27

References

2017

Year

Karima Laleg, Cécile Barron, Sylvie Cordelle, Pascal Schlich, Stéphane Walrand, Valérie Micard

Food ChemistrySensory AttributesFood CompositionFood StructureLegume FlourAlternative Protein SourceLegume ScienceGrain QualityFood QualityLegume ProteinHealth Sciences

References

	Year	Citations

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