HIGHLIGHTS
- who: Andrea Bresciani and Alessandra Marti from the Department of Food, Environmental, and Nutritional Sciences, Università degli Studi di Milano, Via GCeloria , have published the research work: Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions, in the Journal: (JOURNAL) of 03/07/2019
- what: In this context this study provides an overview of strengths and weaknesses of pulse-enriched baked products focusing on the various strategies-such as the choice of suitable ingredients or (bio)-technological approaches-that counteract the negative effects of including pulses in baked goods. The aim of this initiative . . .
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