Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times
Veronica Gallo, Annalisa Romano, Pasquale Ferranti, Giovanni D’Auria, Paolo Masi
Topics & Concepts
Leavening agentFood scienceChemistryStarchBacillus licheniformisFermentationBacteriaBiologyGeneticsBacillus subtilisFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications