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Techno-Functional and Rheological Properties of Alternative Plant-Based Flours

The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea. This study compares the techno-functional properties of seven vegetable flours (chickpea, lentil, red lentil, white bean, quinoa, am...

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Detalles Bibliográficos
Autores principales:	Badia-Olmos, Celia, Laguna, Laura, Haros, Claudia Mónika, Tárrega, Amparo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094013/ https://www.ncbi.nlm.nih.gov/pubmed/37048232 http://dx.doi.org/10.3390/foods12071411

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