Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

Pulse flours are growing in popularity as alternatives to wheat in bakery products due to their high protein and nutritional value. However, the effect of different pulse species and substitution on sensory perception is unclear. The sensory perception of crackers made by partially replacing wheat w...

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Detalles Bibliográficos
Autores principales: Koukoumaki, Danai Ioanna, Giannoutsos, Konstantinos, Devanthi, Putu Virgina Partha, Karmiris, Panagiotis, Bourni, Sophia, Monemvasioti, Anastasia, Psimouli, Vassiliki, Sarris, Dimitris, Gkatzionis, Konstantinos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9410925/
https://www.ncbi.nlm.nih.gov/pubmed/36032407
http://dx.doi.org/10.1155/2022/2354045

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9410925/
https://www.ncbi.nlm.nih.gov/pubmed/36032407
http://dx.doi.org/10.1155/2022/2354045

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