Qualitative Characteristics of Semolina–Pulse Flour Mixes and Related Breads
In recent years, pulse flours have gained attention in baked goods for their nutritional value. This study evaluated the effects of incorporating common bean, yellow pea, and grass pea flours (20%, 30%, 40%) into durum wheat semolina on the technological, physical, and rheological properties of flou...
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| Principais autores: | , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2025-10-01
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| Colecção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/14/21/3720 |
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