Incorporating legume and nut flours into pasta, bakery products, and snacks: Opportunities and challenges
Valeria Imeneo(University of Milan), Cristina Alamprese(University of Milan), Figen Tokatlı(Izmir Institute of Technology), Carola Cappa(University of Milan), Ingrid Aguiló‐Aguayo, Banu Özen(Izmir Institute of Technology)
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