Work

Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times

Year: 2022

Type: article

Source: Food Structure

DOI: 10.1016/j.foostr.2022.100284

Authors: Veronica Gallo, Annalisa Romano, Pasquale Ferranti, Giovanni D’Auria, Paolo Masi

Institutions: Instituto de Investigación en Ciencias de la Alimentación, University of Naples Federico II

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4281476511

FWCI: 1.604

Cites: 55

Cited by: 14

Related to: 10