Germinated legumes for improving nutritional and technological quality of fortified cakes, with further enhancement using phospholipase and SSL
Abstract Bakery products represent a promising platform for functional food development. In this study, cakes were fortified with germinated chickpea flour (GCP) and germinated white kidney bean flour (GWKB) as partial substitutes for wheat flour (10, 20, and 30%), while phospholipase and sodium ste...
Gardado en:
| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Nature Portfolio
2026-04-01
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| Series: | npj Science of Food |
| Acceso en liña: | https://doi.org/10.1038/s41538-026-00819-2 |
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