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

标题
Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 4, Pages 617-622
出版商
Elsevier BV
发表日期
2009-11-14
DOI
10.1016/j.lwt.2009.11.001

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