Germinated, toasted and cooked chickpea as ingredients for breadmaking

Journal of Food Science and Technology

Volumn 53, Issue 6, 2016, Pages 2664-2672

  Ouazib, Meriem ^a,b   Garzon, Raquel ^a   Zaidi, Farid ^b   Rosell, Cristina M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF BEJAIA   (Algeria)

Author keywords

Chemical composition; Chickpea; Gluten free bread; In vitro protein digestibility; Mixolab; Processing

Indexed keywords

FOOD PRODUCTS; GELATION; PROCESSING; PROTEINS; RHEOLOGY; SENSORY PERCEPTION;

CHEMICAL COMPOSITIONS; CHICKPEA; GLUTEN-FREE BREAD; IN-VITRO; MIXOLAB;

THERMAL PROCESSING (FOODS);

EID: 84973098225     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2238-4     Document Type: Article

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