Roasted-sprouted lentil flour as a novel ingredient for wheat flour substitution in breads: Impact on dough properties and quality attributes-Reference-Cited by-同舟云学术

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Roasted-sprouted lentil flour as a novel ingredient for wheat flour substitution in breads: Impact on dough properties and quality attributes

Published:2023-12 Issue: Volume:145 Page:109164
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kotsiou Kali,Palassaros Georgios,Matsakidou Anthia^ORCID,Mouzakitis Christos-Konstantinos^ORCID,Biliaderis Costas G.^ORCID,Lazaridou Athina^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. 46-30.01: Crude protein,2010

2. 44-15.02: Moisture content,2010

3. 32-05. Total dietary fiber,2010

4. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes;de Almeida Costa;Food Chemistry,2006

5. Method 985.29. Total dietary fiber in foods;AOAC,2012

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