Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread

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...

Full description

Saved in:
Bibliographic Details
Main Authors: Ottavia Parenti, Neamtallah Assaf, Marcello Alinovi, Massimiliano Rinaldi, Augusta Caligiani, Emma Chiavaro
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Pulse
Bioversity
Bread quality
Chemical composition
1H NMR
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124001424
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items