Incorporating legume and nut flours into pasta, bakery products, and snacks: Opportunities and challenges

Legumes and nuts have recently emerged in pasta, bakery, and snack manufacturing, offering a myriad of health benefits and culinary versatility. Incorporating legume and nut flours in these products can lead to enhanced nutritional profiles, while diversifying the future food offering, and mitigatin...

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Bibliographic Details

Published in:	Future Foods
Main Authors:	V. Imeneo, F. Tokatli, B. Ozen, C. Cappa, I. Aguiló-Aguayo, Cristina Alamprese
Format:	Article
Language:	English
Published:	Elsevier 2025-12-01
Subjects:	Gluten-free Fresh pasta Dried pasta Bread Cookies Snack
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666833525002709