The Effect of the Addition of <i>Apulian black</i> Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
Historically cultivated in Apulia (Southern Italy), <i>Apulian black</i> chickpeas are rich in bioactive compounds such as anthocyanins. This type of chickpea is being replaced by modern cultivars and is at risk of genetic erosion; therefore, it is important to explore its potential for...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/10/504 |