Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread’s quality, sensory acceptability, and glycemic and satiety indexes

by Santos, Fernanda G., Aguiar, Etiene V., Rosell, Cristina M., Capriles, Vanessa D.
Published 2020-11-25

Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread

by Santos, Fernanda G., Aguiar, Etiene V., Centeno, Ana Carolina L.S., Rosell, Cristina M., Capriles, Vanessa D.
Published 2020-08-07

An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling

by Santos, Fernanda G., Aguiar, Etiene V., Braga, Anna Rafaela C., Alencar, Natalia M.M., Rosell, Cristina M., Capriles, Vanessa D.
Published 2021-03-26