Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour

International Journal of Food Science and Technology

Volumn 50, Issue 1, 2015, Pages 92-102

  Mastromatteo, Marcella ^a   Danza, Alessandra ^a   Lecce, Lucia ^a   Spinelli, Sara ^a   Lampignano, Vincenzo ^a   Laverse, Janine ^a   Conte, Amalia ^a   Del Nobile, Matteo Alessandro ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Glycaemic response; Hydrocolloids; Sensorial and textural properties; Wholemeal bread

Indexed keywords

ALGAE; COLLOIDS; HYDRATION; POLYSACCHARIDES;

GLYCAEMIC RESPONSE; HYDROCOLLOIDS; HYDROXYPRO-PYLCELLULOSE; MICRO-STRUCTURAL; ORGANOLEPTIC PROPERTIES; PHYSICOCHEMICAL CHARACTERISTICS; TEXTURAL PROPERTIES; WHOLEMEAL BREAD;

FOOD PRODUCTS;

EID: 84921546920     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12636     Document Type: Article

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