Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes
| Autor: | Santos, Fernanda G., Aguiar, Etiene V., Rosell, Cristina M., Capriles, Vanessa D. |
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| Zdroj: | In Food Hydrocolloids April 2021 113 |
| Databáze: | ScienceDirect |
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