Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties

Costa, Regina Teixeira da; Silva, Sinara Cristina da; Silva, Luana Sousa; Silva, Washington Azevêdo da; Gonçalves, Aline Cristina Arruda; Pires, Christiano Vieira; Martins, Amanda Mattos Dias; Chávez, Davy William Hidalgo; Trombete, Felipe Machado.
Rev. chil. nutr ; 47(6)dic. 2020.
Artículo en Inglés | LILACS-Express | ID: biblio-1388443

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