Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)

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Title
Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)
Authors
Keywords
Dialyzability, Iron, Zinc, Protein digestibility, Gluten free
Journal
FOOD CHEMISTRY
Volume 199, Issue -, Pages 150-156
Publisher
Elsevier BV
Online
2015-12-02
DOI
10.1016/j.foodchem.2015.11.065

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