Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil
Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underlin...
| 出版年: | Applied Sciences |
|---|---|
| 主要な著者: | , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
MDPI AG
2021-12-01
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| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2076-3417/11/24/11706 |