Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread
The present study investigated the physico-chemical characteristics of whole-meal flours from three wild chickpea varieties (white chickpea – WC, red rough chickpea – RRC, red smooth chickpea – RSC) compared to a modern chickpea variety (MC) and their bread-making performances in 30% (w/w flour) sub...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124001424 |
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