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Autor:
Danai Ioanna Koukoumaki, Konstantinos Giannoutsos, Putu Virgina Partha Devanthi, Panagiotis Karmiris, Sophia Bourni, Anastasia Monemvasioti, Vassiliki Psimouli, Dimitris Sarris, Konstantinos Gkatzionis
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
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 percepti
Externí odkaz:
https://doaj.org/article/843993a6ba6f4527818b7080a5eafc0a