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Journal: Foods, 2024
Volume: 13
Number: 2683
2683
Article: Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance
Authors: by Luiz Eliel Pinheiro da Silva, Sander Rodrigues Moreira, Nathalia de Andrade Neves, Etiene Valéria de Aguiar, Vanessa Dias Capriles, Tatiana Nunes Amaral and Marcio Schmiele
Link: https://www.mdpi.com/2304-8158/13/17/2683

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