Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: enhanced nutritional profile-Reference-Cited by-同舟云学术

Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: enhanced nutritional profile

Published:2020-12-30 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Hoehnel Andrea¹^ORCID,Bez Jürgen²,Petersen Iben L³^ORCID,Amarowicz Ryszard⁴^ORCID,Juśkiewicz Jerzy⁴^ORCID,Zannini Emanuele¹^ORCID,Arendt Elke K¹⁵^ORCID

Affiliation:

1. School of Food and Nutritional Sciences University College Cork Cork Ireland

2. Fraunhofer Institute for Process Engineering and Packaging Freising Germany

3. Department of Food Science University of Copenhagen Frederiksberg C Denmark

4. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Olsztyn Poland

5. APC Microbiome Ireland Cork Ireland

Funder

H2020 Societal Challenges

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology