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Germinated, toasted and cooked chickpea as ingredients for breadmaking
The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on the resulting flours characteristics and their potential for obtaining gluten free breads. Rheological properties of dough were recorded using Mixolab(®) and breads were analyzed for their instrumental...
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| Yayımlandı: | J Food Sci Technol |
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| Asıl Yazarlar: | , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2016
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4951419/ https://ncbi.nlm.nih.gov/pubmed/27478222 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2238-4 |
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