Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

Table 5

Potential sources for composite flour in pasta production.

Source of flour	References
Orange fleshed sweet potato flour	[88]
Legumes	[11, 87]
Amaranth flour	[14, 70]
Finger millet flour	[19]
Peanut flour	[91]
Quinoa flour	[92]