| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6378158 | Journal of Cereal Science | 2012 | 6 Pages |
Abstract
⺠Legume flours and pea isolate have been used to formulate gluten-free breads. ⺠Chickpea bread shows the best baking characteristics. âºÂ Legumes as protein sources perform satisfactorily in gluten-free breads.
Keywords
Related Topics
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Agricultural and Biological Sciences
Agronomy and Crop Science
Authors
B. Miñarro, E. Albanell, N. Aguilar, B. Guamis, M. Capellas,