Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx

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Authors: Laura Linares-García, Ritva Repo-Carrasco-Valencia, Patricia Glorio Paulet, Regine Schoenlechner

Journal title: European Food Research and Technology

Journal number: 245/10

Journal publisher: Springer Verlag

Published year: 2019

Published pages: 2147-2156

DOI identifier: 10.1007/s00217-019-03320-1

ISSN: 1438-2377