1. Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: enhanced nutritional profile. (30th December 2020) Authors: Hoehnel, Andrea; Bez, Jürgen; Petersen, Iben L; Amarowicz, Ryszard; Juśkiewicz, Jerzy; Zannini, Emanuele; Arendt, Elke K Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 12(2022) Page Start: 5000 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗