Protein-enriched Arabic bread fortified with detoxified vetch flour
Abstract This study investigates the incorporation of detoxified vetch flour into wheat flour for the production of Arabic leavened bread, focusing on its impact on protein enrichment and bread quality attributes. Vetch flour was detoxified using hot water and acetic acid treatments and blended with...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer
2025-10-01
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| Serie: | Discover Food |
| Soggetti: | |
| Accesso online: | https://doi.org/10.1007/s44187-025-00642-w |
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