Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour-Reference-Cited by-同舟云学术

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Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour

Published:2022-01 Issue: Volume:154 Page:112713
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gallo Veronica,Romano Annalisa^ORCID,Miralles Beatriz,Ferranti Pasquale,Masi Paolo,Santos-Hernández Marta,Recio Isidra

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

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2. Method 44-15.02,1999

3. Interactions among macronutrients in wheat flour determine their enzymic susceptibility;Bhattarai;Food Hydrocolloids,2016

4. Effects of adding legume flours on the rheological and breadmaking properties of dough;Bojňanská;Foods,2021

5. Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread?;Boukid;Journal of Functional Foods,2019

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