Effect of Chickpea (<i>Cicer arietinum</i> L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies
High nutritional value and antioxidant properties make chickpea flour a valuable substitute for wheat flour, although its texture-forming abilities are different. The aim of this study was to investigate the possibility of increasing the content of bioactive compounds and antioxidant properties of s...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/15/2356 |