Optimization of Pasta Formulation Containing Wheat, Quinoa Flour and Purslane Leaves Powder

Subject Areas : food science

M. Afshar ¹ , B. Ghiasi Tarzi ² , A. Seyed Yagoubi ³

1 - M.Sc. Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Zar Knowledge-based Center of Research and Industrial Group, Karaj, Iran.

Received: 2021-06-02 Accepted : 2022-07-03 Published : 2022-10-01

Keywords:

References:

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