Eftazymo: A Traditional Greek Bread Leavened with Fermented Chickpeas
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-23352-4_7
Reference73 articles.
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3. Boukid F, Vittadini E, Lusuardi F, Ganino T, Carini E, Morreale F, Pellegrini N (2019) Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? J Funct Foods 59:110–118. https://doi.org/10.1016/j.jff.2019.05.034
4. Brandt MJ (2007) Sourdough products for convenient use in baking. Food Microbiol 24(2):161–164. https://doi.org/10.1016/j.fm.2006.07.010
5. Bresciani A, Marti A (2019) Using pulses in baked products: lights, shadows, and potential solutions. Foods 8(10). https://doi.org/10.3390/foods8100451
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