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Effect of Pretreated Yellow Split Pea Flour Supplementation on Dough Rheology, Texture, Volatile Profile, and Sensory Attributes of Wheat Flour–Based Breads

Crossref DOI link: https://doi.org/10.1007/s11947-024-03703-7

Published Online: 2024-12-19

Published Print: 2025-04

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

Authors

Kotsiou, Kali https://orcid.org/0000-0001-8932-2863
Palassaros, Georgios

Irakli, Maria https://orcid.org/0000-0003-2460-9956
Biliaderis, Costas G. https://orcid.org/0000-0001-9641-6278
Lazaridou, Athina https://orcid.org/0000-0003-3641-788X
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Text and Data Mining valid from 2024-12-19

Version of Record valid from 2024-12-19
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Article History

Received: 5 June 2024

Accepted: 3 December 2024

First Online: 19 December 2024

Declarations

:

: The sensory evaluation procedure was approved by the Research Ethics and Deontology Committee of the Aristotle University of Thessaloniki (AUTH), Greece, reference no. 15611/2024.

: The authors declare no competing interests.

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