Substituting Wheat with Chickpea Flour in Pasta Production Delivers More Nutrition at a Lower Environmental Cost

AuthID
 P-00S-C2M
7
Author(s)
Saget, S
·
Costa, M
·
Barilli, E
·
Santos, CS
·
Styles, D
·
Williams, M
Document Type
Article
Year published
2020
Published
in SUSTAINABLE PRODUCTION AND CONSUMPTION, ISSN: 2352-5509
Volume: 24, Pages: 26-38 (13)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85087206956
Wos: WOS:000582731100003
Source Identifiers
ISSN: 2352-5509
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