@article{albuja-vaca_yépez_vernaza_navarrete_2020,  title={Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (<i>Lupinus Mutabilis</i>) using a mixture-process design},  volume={40},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.02319},  DOI={10.1590/fst.02319},  number={2},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={ALBUJA-VACA, David and YÉPEZ, Christian and VERNAZA, Maria Gabriela and NAVARRETE, Danny},  year={2020},  month={Apr},  pages={408–414} }