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Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and quality attributes

Irene Bosmali; Kali Kotsiou; Anthia Matsakidou; Maria Irakli; Panagiotis Madesis; Costas G. Biliaderis
Food Hydrocolloids · Vol. 158 · pp. 110527 · 2025
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2025-01-01
Publication Year2025
Volume158
Pages110527
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2024.110527
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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