Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes.
- DOI
- 10.1007/s11130-026-01557-2
- Published
- 2026 Aug 10
- Container
- Plant foods for human nutrition (Dordrecht, Netherlands)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1007/s11130-026-01557-2,
title = {Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes.},
author = {Paucar-Menacho LM and Lavado-Cruz A and Salvador-Reyes R and Verona-Ruiz A and Gonzales-Capcha J and Quezada-Berrú S and Moreno-Rojo C and Rodrigues SM and Schmiele M},
year = {2026},
journal = {Plant foods for human nutrition (Dordrecht, Netherlands)},
doi = {10.1007/s11130-026-01557-2},
url = {https://doi.org/10.1007/s11130-026-01557-2}
}RIS
TY - JOUR TI - Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes. AU - Paucar-Menacho LM AU - Lavado-Cruz A AU - Salvador-Reyes R AU - Verona-Ruiz A AU - Gonzales-Capcha J AU - Quezada-Berrú S AU - Moreno-Rojo C AU - Rodrigues SM AU - Schmiele M PY - 2026 JO - Plant foods for human nutrition (Dordrecht, Netherlands) DO - 10.1007/s11130-026-01557-2 UR - https://doi.org/10.1007/s11130-026-01557-2 ER -
APA
LM, P., A, L., R, S., A, V., J, G., S, Q., C, M., SM, R., & M, S. (2026). Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes.. Plant foods for human nutrition (Dordrecht, Netherlands). https://doi.org/10.1007/s11130-026-01557-2
Source records
- pubmed · retrieved 2026-11-10T13:02:57.070Z