Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread

✍ Scribed by Rizzello, Carlo Giuseppe; Calasso, Maria; Campanella, Daniela; De Angelis, Maria; Gobbetti, Marco

• Book ID: 125456105
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 671 KB
• Volume: 180
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2014.04.005