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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

Crossref DOI link: https://doi.org/10.1007/s00217-019-03320-1

Published Online: 2019-06-27

Published Print: 2019-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Linares-García, Laura

Repo-Carrasco-Valencia, Ritva

Glorio Paulet, Patricia

Schoenlechner, Regine
Funding

Funding for this research was provided by:

Minedu Peru

Horizon 2020 Framework Programme (635727)
License Information

Text and Data Mining valid from 2019-06-27

Version of Record valid from 2019-06-27
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Article History

Received: 13 March 2019

Revised: 12 June 2019

Accepted: 15 June 2019

First Online: 27 June 2019

Compliance with ethical standards

:

: The authors declare that they have no conflict of interest.

: This article does not contain any studies with human or animal subjects.

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