Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx
Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias
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| Auteurs principaux: | , , , |
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| Format: | info:eu-repo/semantics/article biblioteca |
| Langue: | eng |
| Publié: |
Springer Verlag
2019-06
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| Sujets: | Chenopodium quinoa, Lupinus mutabilis, Proteínas vegetales, Pastas alimenticias, Fideos, Harina de quinua, Gluten, https://purl.org/pe-repo/ocde/ford#2.11.01, |
| Accès en ligne: | https://hdl.handle.net/20.500.12996/4358 https://doi.org/10.1007/s00217-019-03320-1 |
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