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Comparison of the physicochemical and technological properties and baking performance of Lentil, Faba Bean, Chickpea, and Quinoa starch

Theresa Boeck, Emanuele Zannini, Elke K. Arendt

2025Food Hydrocolloids14 citationsDOI

Topics & Concepts

StarchFood scienceAgronomyChemistryBotanyBiologyFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems
Comparison of the physicochemical and technological properties and baking performance of Lentil, Faba Bean, Chickpea, and Quinoa starch | Litcius