Techno-Functional and Rheological Properties of Alternative Plant-Based Flours
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea. This study compares the techno-functional properties of seven vegetable flours (chickpea, lentil, red lentil, white bean, quinoa, am...
Main Authors: | Celia Badia-Olmos, Laura Laguna, Claudia Mónika Haros, Amparo Tárrega |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-03-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/7/1411 |
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