Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes
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Title
Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes
Authors
Keywords
Gluten-free, Glycemic response, Satiety index, Sensory acceptability, Texture, Mixolab
Journal
FOOD HYDROCOLLOIDS
Volume 113, Issue -, Pages 106487
Publisher
Elsevier BV
Online
2020-11-26
DOI
10.1016/j.foodhyd.2020.106487
References
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