Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treat...

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Detalles Bibliográficos
Autores principales: Niño-Medina, Guillermo, Muy-Rangel, Dolores, de la Garza, Ana Laura, Rubio-Carrasco, Werner, Pérez-Meza, Briceida, Araujo-Chapa, Ana P., Gutiérrez-Álvarez, Kelsy A., Urías-Orona, Vania
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429506/
https://www.ncbi.nlm.nih.gov/pubmed/30870973
http://dx.doi.org/10.3390/molecules24050991

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429506/
https://www.ncbi.nlm.nih.gov/pubmed/30870973
http://dx.doi.org/10.3390/molecules24050991

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