Citations (127)
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Xinying Suo, Margherita Dall’Asta, Gianluca Giuberti, Michele Minucciani, Zhangcun Wang & Elena Vittadini. (2022) The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta. International Journal of Food Sciences and Nutrition 73:5, pages 600-609.
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Mariaelena Di Biase, Anna Rita Bavaro, S. Lisa Lonigro, Erica Pontonio, Amalia Conte, Lucia Padalino, Andrea Minisci, Paola Lavermicocca & Francesca Valerio. (2019) Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products. International Journal of Food Sciences and Nutrition 70:6, pages 701-713.
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Rajesh Kumar Vishwakarma, Uma Shanker Shivhare, Ram Kishore Gupta, Deep Narayan Yadav, Arvind Jaiswal & Priyanka Prasad. (2018) Status of pulse milling processes and technologies: A review. Critical Reviews in Food Science and Nutrition 58:10, pages 1615-1628.
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María Dolores Alvarez, Raúl Fuentes, Gonzalo Guerrero & Wenceslao Canet. (2017) Characterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structure. International Journal of Food Properties 20:4, pages 845-863.
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