Dry-fractionated lentil protein concentrate as a sustainable ingredient: Effect on techno-nutritional properties, flavour and consumer acceptability of Focaccia
Fuente:
Journal of Agriculture and Food Research
Publication date: June 2026Source: Journal of Agriculture and Food Research, Volume 28Author(s): Francesca Vurro, Mariana Miccolis, Giuseppe Natrella, Giacomo Squeo, Michele Faccia, Francesco Caponio, Antonella Pasqualone