A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads

Author:

Mygdalia Angeliki S.,Nouska Chrysanthi,Hatzikamari Magdalini,Biliaderis Costas G.,Lazaridou Athina

Funder

European Commission

European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science

Reference75 articles.

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3. 44–15.02: Moisture content. In Approved Methods of the American Association of Cereal Chemists;AACC International,2010

4. Bread crumb quality assessment: A plural physical approach;Angioloni;European Food Research and Technology,2009

5. Dynamics of the development of chick-peas fermentation microflora;Antonova-Nikolova;Comptes Rendus de l'Academie Bulgare des Sciences,2002

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