Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads

Publication date: Available online 3 May 2020Source: LWTAuthor(s): Daniela Guardado-Félix, Marco A. Lazo-Vélez, Esther Pérez-Carrillo, Diego Esteban Panata-Saquicili, Sergio O. Serna-Saldívar
Source: LWT Food Science and Technology - Category: Food Science Source Type: research