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Journal: Molecules, 2019
Volume: 24
Number: 991
991
Article: Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties
Authors: by 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
Link: https://www.mdpi.com/1420-3049/24/5/991

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