Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: maintained technological quality and adequate sensory attributes.
Andrea HoehnelJürgen BezRyszard AmarowiczElke K ArendtEmanuele ZanniniPublished in: Journal of the science of food and agriculture (2020)
The combination of selected HPIs offers the opportunity to produce high-protein hybrid pasta with technological and sensory quality similar to regular wheat pasta at a level of wheat semolina replacement of 25%. © 2020 Society of Chemical Industry.