
Lentils make good pasta 🍝
In Episode 2 of Series 1 Charles Brennan sits down for another informal coffee conversation with authors to demystify their recent research articles.
Charles talks to Professor Alessandra Marti from the University of Milan.
They discuss the group’s paper on using pre-gelatinised red lentils in pasta production to improve starch properties and pasta cooking behaviour.
Read Professor Alessandra Marti's paper published in the International Journal of Food Science & Technology
Alternatively, watch the full episode as a video recording by clicking on this link