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Nutritional and technological assessment of durum wheat-faba bean enriched flours, and sensory quality of developed composite bread
Faba beans are acknowledged as a good source of proteins, minerals, fibers, vitamins and antioxidants. A blending study was undertaken in order to prepare naturally bread from enriched flours with added nutritional value, mainly in terms of Iron and proteins. Enriched flours were prepared with varie...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7785439/ https://www.ncbi.nlm.nih.gov/pubmed/33424350 http://dx.doi.org/10.1016/j.sjbs.2020.10.053 |