Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes

Article

Abstract: Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health r

Palabras claves:

Gluten-free, Glycemic response, MIXOLAB, Satiety index, Sensory acceptability, texture

Autores:

Aguiar E.V., Capriles V.D., Cristina M. Rosell, Santos F.G.

Fuentes:

scopus