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Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread.
Kahraman, Gokcen; Harsa, Sebnem; Casiraghi, Maria Cristina; Lucisano, Mara; Cappa, Carola.
Affiliation
  • Kahraman G; Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, Izmir 35430, Turkey.
  • Harsa S; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
  • Casiraghi MC; Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, Izmir 35430, Turkey.
  • Lucisano M; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
  • Cappa C; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
Foods ; 11(2)2022 Jan 12.
Article in En | MEDLINE | ID: mdl-35053930
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: Turkey Country of publication: Switzerland
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: Turkey Country of publication: Switzerland