Changes in nutritional value and some quality parameters of semolina pasta fortified with high protein content grass pea (Lathyrus sativus L.) flour

HAYIT F., BAŞARAN U.

Anadolu Tarım Bilimleri Dergisi, vol.40, no.3, pp.423-434, 2025 (TRDizin)

• Publication Type: Article / Article
• Volume: 40 Issue: 3
• Publication Date: 2025
• Doi Number: 10.7161/omuanajas.1651937
• Journal Name: Anadolu Tarım Bilimleri Dergisi
• Journal Indexes: TR DİZİN (ULAKBİM)
• Page Numbers: pp.423-434
• Yozgat Bozok University Affiliated: Yes