Germinated, toasted and cooked chickpea as ingredients for breadmaking.

Ouazib, Meriem; Garzon, Raquel; Zaidi, Farid; Rosell, Cristina M.

Afiliação

Ouazib M; Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, 46980 Paterna, Valencia Spain ; Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Béjaïa, Algeria.
Garzon R; Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, 46980 Paterna, Valencia Spain.
Zaidi F; Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Béjaïa, Algeria.
Rosell CM; Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, 46980 Paterna, Valencia Spain.

J Food Sci Technol ; 53(6): 2664-72, 2016 Jun.

Article em En | MEDLINE | ID: mdl-27478222