Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread’s quality, sensory acceptability, and glycemic and satiety indexes

Publication date: Available online 25 November 2020Source: Food HydrocolloidsAuthor(s): Fernanda G. Santos, Etiene V. Aguiar, Cristina M. Rosell, Vanessa D. Capriles
Source: Food Hydrocolloids - Category: Food Science Source Type: research