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Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread

  • Published:2023-06 Issue: Volume:182 Page:114873
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

De Angelis DavideORCID,Vurro Francesca,Santamaria Maria,Garzon RaquelORCID,Rosell Cristina M.ORCID,Summo Carmine,Pasqualone AntonellaORCID

Funder

European Union

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Approved methods of analysis;Aacc International,2009

2. Official methods of analysis of AOAC international;Aoac,2006

3. Flatbread-a canvas for innovation: A review;Boukid,2022

4. Pulses for bread fortification: A necessity or a choice?;Boukid;Trends in Food Science & Technology,2019

5. Consumer-driven improvement of maize bread formulations with legume fortification;Cunha;Foods,2019

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