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

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Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, Monterrey [1 ]
NL
C.P 64849, Mexico
不详 [2 ]
不详 [3 ]
Sinaloa
CP 80000, Mexico
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LWT | 2020年
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