Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-019-03353-6.pdf
Reference62 articles.
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3. Malunga LN, Bar-El Dadon S, Zinal E, Berkovich Z, Abbo S, Reifen R (2014) The potential use of chickpeas in development of infant follow-on formula. Nutr J 22(1):13–18. https://doi.org/10.1186/1475-2891-13-8
4. Zafar TA, Al-Hassawi F, Al- Khulaifi F, Al-Rhayyes G, Wasliwn C, Huffman F (2015) Organoleptic and glycemic properties of chickpea-wheat composite breads. J Food Sci Technol 52(4):2256–2263. https://doi.org/10.1007/s13197-013-1192-7
5. Boye J, Zare F, Pletch A (2010) Pulse proteins: processing, characterization, functional properties and applications in food and feed. Food Res Int 43(2):414–431. https://doi.org/10.1016/j.foodres.2009.09.003
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