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
Daniela Guardado‐Félix, Marco A. Lazo‐Vélez, Esther Pérez‐Carrillo, Diego Esteban Panata-Saquicili, Sergio O. Serna‐Saldívar
Topics & Concepts
Leavening agentFood scienceSeleniumWheat flourOrganolepticWheat breadChemistryYeastAntioxidantProtein qualityGerminationFermentationBiologyAgronomyBiochemistryOrganic chemistrySelenium in Biological SystemsPhytase and its ApplicationsFood composition and properties