Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour
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DOI: 10.1007/s00217-019-03353-6
Abstract: Wheat baked goods fortification with chickpea flour can improve their overall nutritional quality. However, some antinutritional factors, such as raffinose family oligosaccharides (RFOs), of this legume limit its supplementation in bread. The reduction of some… read more here.
Keywords: family oligosaccharides; oligosaccharides rfos; raffinose family; chickpea flour ... See more keywords