Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

Article

Abstract: The aim of the study was to investigate the impact of incorporation of different legumes (chickpea,

Palabras claves:

CAKE, Gluten-free, Legume, nutrition, Quality, Starch hydrolysis

Autores:

Cristina M. Rosell, Gómez M., Gularte M.A.

Fuentes:

scopus