Alternative use of chickpea flour in breadmaking: Chemical composition and starch digestibility of bread

Food Science and Technology International

Volumn 13, Issue 4, 2007, Pages 323-327

  Utrilla Coello, R G ^a   Osorio Diaz P ^a   Bello Perez L A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Breadmaking; Cicer arietinum; Resistant starch; Sensory analysis; Starch digestibility

Indexed keywords

CARBOHYDRATES; CHEMICAL ANALYSIS; FIBERS; HYDROLYSIS; PROTEINS; STARCH;

BREADMAKING; CHICKPEA FLOUR (CF); DIETARY FIBRE (DF); GLYCEAMIC INDICES; INGREDIENTS; RESISTANT STARCH; RESISTANT STARCH (RS); SENSORY ANALYSIS; STARCH DIGESTIBILITY;

FOOD PRODUCTS;

CICER ARIETINUM; TRITICUM AESTIVUM;

EID: 36249002202     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013207082537     Document Type: Article

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