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Effect of the addition of hydrolyzed broad bean flour (Vicia faba. L) on the functional, pasting and rheological properties of a wheat-broad bean flour paste

Crossref DOI link: https://doi.org/10.1007/s11694-024-03050-3

Published Online: 2024-12-12

Published Print: 2025-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Angeles Gremasqui, Ileana de los

Giménez, María Alejandra

Lobo, Manuel Oscar

Sammán, Norma Cristina

Díaz-Calderón, Paulo https://orcid.org/0000-0002-8375-2210
Funding

Funding for this research was provided by:

Agencia Nacional de Investigación y Desarrollo (FONDECYT 1221099)
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Text and Data Mining valid from 2024-12-12

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Article History

Received: 28 August 2024

Accepted: 3 December 2024

First Online: 12 December 2024

Declarations

:

: This article does not contain any studies with human or animal subjects.

: The authors have declared no conflict of interest.

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