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J. Girón-Hernández

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Open access Aug 2026

Carob-enriched gluten-free pasta: a sustainable approach for enhancing nutritional, functional, and sensory properties

Introduction The development of nutritionally improved gluten-free pasta remains a major challenge due to limitations in texture, functionality, and consumer acceptance. This study aimed to develop a novel carob-enriched gluten-free tagliatelle by partially substituting a chickpea-teff formulation with carob flour (10-...

H. Gómez-Llorente, N. Castillejo, J. Girón-Hernández et al. · 0 citations

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