Open access
Jul 2026
Development of Dried Pasta with Improved Nutritional and Biological Value Using Sustainable Duckweed Flour
The transition toward sustainable and nutrient-dense food systems requires novel plant-based ingredients and multifunctional formulations. In this study, gluten-free pasta was developed from millet (Panicum miliaceum) and psyllium husk (Plantago ovata), enriched with duckweed (Lemna minor) flour at 0–20% inclusion leve...
Krisztina Takács, Anna Jánosi, Kamilla Szabó et al.
· Sustainability · 0 citations