Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits-Reference-Cited by-同舟云学术

Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits

Published:2021-05-24 Issue:6 Volume:86 Page:2208-2224
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Herrera A. Catherin¹,Gonzalez de Mejia Elvira¹^ORCID

Affiliation:

1. Department of Food Science and Human Nutrition University of Illinois at Urbana‐Champaign Urbana Illinois USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15759

Reference77 articles.

1. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread

2. Beneficial Role of Chickpea (Cicer arietinum L.) Functional Factors in the Intervention of Metabolic Syndrome and Diabetes Mellitus

3. Alrayyes W.(2018).Nutritional and health benefits enhancement of wheat‐based food products using chickpea and distiller's dried grains. [Doctoral dissertation South Dakota State University] Available from: ProQuest Electronic Theses and Dissertations no. 2474.

4. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends

5. Legume consumption is inversely associated with type 2 diabetes incidence in adults: A prospective assessment from the PREDIMED study

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Applying the SPP nonlinear rheology framework to characterize the effect of fermentation time and the gluten-to-chickpea flour ratio in yeasted bread;Journal of Food Engineering;2025-02

2. Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials;Foods;2024-08-23

3. Gluten-free crackers using chickpea and pumpkin seed press cake blend: Effects of gastrointestinal digestion;Food Bioscience;2024-08

4. Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives;Journal of Ethnic Foods;2024-07-22

5. Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry;Antioxidants;2024-05-24