Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread
Rizzello, Carlo Giuseppe, Calasso, Maria, Campanella, Daniela, De Angelis, Maria, Gobbetti, MarcoVolume:
180
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2014.04.005
Date:
June, 2014
File:
PDF, 671 KB
english, 2014