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. 2021 Jul 14;11:14498. doi: 10.1038/s41598-021-93834-0

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© The Author(s) 2021

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Pasting properties of studied flours, and blends with different concentration of pea protein powder: BW—buckwheat, BF—blend of buckwheat, and flaxseed flours; C—control sample, 5CP—blend of flours with 5% pea protein powder added, 10CP—blend of flours with 10% pea protein powder added, 15CP—blend of flours with 15% pea protein powder added, 20CP—blend of flours with 20% pea protein powder added, 25CP—blend of flours with 25% pea protein powder added. *Values in the same column marked with different letters are significantly (α = 0.05) different.