- Article
Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties
- Guillermo Niño-Medina,
- Dolores Muy-Rangel,
- Ana Laura de la Garza,
- Werner Rubio-Carrasco,
- Briceida Pérez-Meza,
- Ana P. Araujo-Chapa,
- Kelsy A. Gutiérrez-Álvarez and
- Vania Urías-Orona
Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2%...

