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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
·
de Vasconcelos, MW
·
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
®
Crossref
®
50
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®
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Publication Identifiers
DOI
:
10.1016/j.spc.2020.06.012
Scopus
: 2-s2.0-85087206956
Wos
: WOS:000582731100003
Source Identifiers
ISSN
: 2352-5509
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