Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours

LWT

Volumn 78, Issue , 2017, Pages 361-366

  Turfani, Valeria ^a   Narducci, Valentina ^a   Durazzo, Alessandra ^a   Galli, Vincenzo ^a   Carcea, Marina ^a  

^a CREA Council for Agricultural Research and Economics)   (Italy)

Author keywords

Bread; Carob; Lentils; Wheat

Indexed keywords

AMINO ACIDS; BAKERIES; BLENDING; NUTRITION; TENACITY; WATER ABSORPTION;

ANTIOXIDANT POWER; BREAD; CAROB; LENTILS; NUTRITIONAL AND FUNCTIONAL PROPERTIES; PHENOLIC COMPOUNDS; TECHNOLOGICAL PROPERTIES; WHEAT;

FOOD PRODUCTS;

EID: 85008471450     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.12.030     Document Type: Article

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