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The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
Historically cultivated in Apulia (Southern Italy), Apulian black chickpeas are rich in bioactive compounds such as anthocyanins. This type of chickpea is being replaced by modern cultivars and is at risk of genetic erosion; therefore, it is important to explore its potential for new food applicatio...
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| Publicado en: | Foods |
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| Autores principales: | , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6835562/ https://ncbi.nlm.nih.gov/pubmed/31623204 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8100504 |
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