The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality
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DOI: 10.3390/plants11091225
Abstract: The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity… read more here.
Keywords: addition; gcf addition; rheology; germinated chickpea ... See more keywords