Open AccessPartial Replacement of Durum Wheat Flour with the Blend of Non-traditional Cereals and Legume Flour on Pasta Quality: Review
Author(s) -
Tamirat Kore
Publication year - 2021
Publication title -
food science and quality management
Language(s) - English
Resource type - Journals
ISSN - 2224-6088
DOI - 10.7176/fsqm/107-04
Subject(s) - legume , chewiness , food science , gluten , gluten free , protein quality , nutrient , agronomy , biology , ecology
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