Repositorio Hipermedial UNR
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Yellow pea flour fermented with kefir as a valuable ingredient for the techno-functional and sensory improvement of gluten-free bread
This work studies yellow pea flour (YPF) fermentation with kefir (1:1.5 mass ratio, incubated 30 h at 25 ◦C) for gluten-free breadmaking. Three samples were evaluated: untreated YPF, YPF mixed with kefir (UF), and fermented YPF (FF). Structural changes were minimal, but fermentation improved the flo
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