Soledad Quezada-Berrú

Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes

Traditional wheat-based pasta is widely consumed; however, its reformulation with functional plant-based ingredients remains challenging because technological quality, bioactive properties, and consumer acceptance must be balanced. This study aimed to optimize and validate a functional pasta formulation by partially re...