Substituting wheat with chickpea flour in pasta production delivers more nutrition at a lower environmental cost

Research output: Contribution to a Journal (Peer & Non Peer) › Article › peer-review

Original languageEnglish (Ireland)
Number of pages12
JournalSustainable Production and Consumption
Volume24
Publication statusPublished - 1 Jan 2020

Authors (Note for portal: view the doc link for the full list of authors)

  • Authors
  • Saget, Sophie and Costa, Marcela and Barilli, Eleonora and de Vasconcelos, Marta Wilton and Santos, Carla Sancho and Styles, David and Williams, Mike

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