Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads

Article

Abstract: Wheat flour was partially replaced with 15% of 1) whole (WCH); 2) germinated (GCH); or 3) selenium-g

Palabras claves:

chickpeas, germination, protein quality, selenium, Yeast-leavened bread

Autores:

Diego Esteban Panata-Saquicilí, Guardado-Félix D., Marco A. Lazo-Vélez, Pérez-Carrillo E., Serna-Saldivar S.O.

Fuentes:

scopus