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

Subject Areas : food science

M. Afshar ¹ ( M.Sc. Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. )
B. Ghiasi Tarzi ² ( Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. )
A. Seyed Yagoubi ³ ( Zar Knowledge-based Center of Research and Industrial Group, Karaj, Iran. )

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

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References:

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