{"title":"Enhancing pasta quality through substitution of durum wheat with rice varieties and defatted pigeon pea flours","authors":"K. Falade, Nnenna E. Amadi","doi":"10.1007/s11694-024-02784-4","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":503075,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"72 19","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/s11694-024-02784-4","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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