Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes
Fernanda G. Santos, Etiene Valéria de Aguiar, Cristina M. Rosell, Vanessa Dias Capriles
Topics & Concepts
Food scienceGlycemic indexAromaGlycemicPsylliumGluten freeFlavorStarchResistant starchDietary fiberWheat flourChemistryGlutenBiotechnologyBiologyInsulinFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytoestrogen effects and research