Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties
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Title
Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties
Authors
Keywords
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Journal
MOLECULES
Volume 24, Issue 5, Pages 991
Publisher
MDPI AG
Online
2019-03-13
DOI
10.3390/molecules24050991
References
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Related references
Note: Only part of the references are listed.- Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products
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- Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products
- (2016) V. Eskicioglu et al. CZECH JOURNAL OF FOOD SCIENCES
- Chickpea (Cicer arietinum) and Soybean (Glycine max) Hulls: Byproducts with Potential Use as a Source of High Value-Added Food Products
- (2016) Guillermo Niño-Medina et al. Waste and Biomass Valorization
- Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
- (2015) Fereidoon Shahidi et al. Journal of Functional Foods
- Dietary fibre sources in bread: Influence on technological quality
- (2012) Eveline Lopes Almeida et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Agricultural residues as a source of bioactive natural products
- (2012) Omar Santana-Méridas et al. PHYTOCHEMISTRY REVIEWS
- Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality
- (2011) María Jimena Correa et al. Food and Bioprocess Technology
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- (2011) Ilkem Demirkesen et al. Food and Bioprocess Technology
- Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants
- (2011) Anusooya S. Sivam et al. JOURNAL OF FOOD SCIENCE
- Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
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- Component Analysis and Free Radicals Scavenging Activity of Cicer arietinum L. Husk Pectin
- (2010) Vania Urias-Orona et al. MOLECULES
- Minor components of pulses and their potential impact on human health
- (2009) Rocio Campos-Vega et al. FOOD RESEARCH INTERNATIONAL
- Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications
- (2009) Susan M. Tosh et al. FOOD RESEARCH INTERNATIONAL
- Effect of dietary fibre enrichment on selected properties of gluten-free bread
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- Legumes as a source of natural antioxidants
- (2008) Ryszard Amarowicz et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread
- (2007) Morrison S Jacobs et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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