Organoleptic and glycemic properties of chickpea-wheat composite breads Article

Zafar, Tasleem A, Al-Hassawi, Fatima, Al-Khulaifi, Fatima et al. (2015). Organoleptic and glycemic properties of chickpea-wheat composite breads . Journal of Food Science and Technology, 52(4), 2256-2263. 10.1007/s13197-013-1192-7

Open Access International Collaboration

cited authors

  • Zafar, Tasleem A; Al-Hassawi, Fatima; Al-Khulaifi, Fatima; Al-Rayyes, Ghanima; Waslien, Carol; Huffman, Fatma G

sustainable development goals

authors

publication date

  • April 1, 2015

published in

keywords

  • APPETITE
  • Appetite
  • Bread quality
  • Chickpea flour supplemented composite breads
  • DISEASE
  • FLOUR
  • FOOD-INTAKE
  • FRACTIONS
  • Food Science & Technology
  • GLUCOSE
  • Glycemic response
  • INDEX
  • LOAD
  • Life Sciences & Biomedicine
  • Organoleptic properties
  • RISK
  • Science & Technology
  • Wheat breads

Digital Object Identifier (DOI)

start page

  • 2256

end page

  • 2263

volume

  • 52

issue

  • 4