The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

Historically cultivated in Apulia (Southern Italy), Apulian black chickpeas are rich in bioactive compounds such as anthocyanins. This type of chickpea is being replaced by modern cultivars and is at risk of genetic erosion; therefore, it is important to explore its potential for new food applicatio...

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Detalles Bibliográficos
Autores principales: Pasqualone, Antonella, De Angelis, Davide, Squeo, Giacomo, Difonzo, Graziana, Caponio, Francesco, Summo, Carmine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835562/
https://www.ncbi.nlm.nih.gov/pubmed/31623204
http://dx.doi.org/10.3390/foods8100504

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835562/
https://www.ncbi.nlm.nih.gov/pubmed/31623204
http://dx.doi.org/10.3390/foods8100504

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