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    Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta

    Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta by Alessandro Stringari, Ali Zein Alabiden Tlais, Andrea Polo, Hana Ameur, Tiziana De Micheli, Nicoletta Aquaro, Emanuele Zannini, Marco Gobbetti, Raffaella Di Cagno

    Published 2025-01-01
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