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

Published 2009 View Full Article

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Title
Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 4, Pages 617-622
Publisher
Elsevier BV
Online
2009-11-14
DOI
10.1016/j.lwt.2009.11.001

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