Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread-Reference-Cited by-同舟云学术

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Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread

Published:2024 Issue: Volume:9 Page:100816
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Parenti Ottavia^ORCID,Assaf Neamtallah^ORCID,Alinovi Marcello^ORCID,Rinaldi Massimiliano,Caligiani Augusta^ORCID,Chiavaro Emma

Funder

University of Parma

Center for Risk-Based Community Resilience Planning

Ministero dell’Istruzione, dell’Università e della Ricerca

European Geosciences Union

Publisher

Elsevier BV

Reference59 articles.

1. Nutritional facts regarding commercially available gluten-free bread worldwide: recent advances and future challenges;Aguiar;Crit. Rev. Food Sci. Nutr.,2023

2. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread;Aguilar;Lebensm. Wiss. Technol.,2015

3. AOAC Official Method of Analysis,2002

4. AOAC official method 991.43 total, soluble, and insoluble dietary fibre in foods;J. AOAC Int.,2012

5. Dough structure, dough rheology, and baking quality;Bloksma;Cereal Foods World,1990

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