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Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough characteristics, bread quality, and digestive responses

Author:

Saddam Mustafa,Sundas Hina,Shahid Mahmood,Haiam O. Elkatry,Hossam S. El-Beltagi,Khaled M.A. Ramadan,Abdelrahman Ragab Ahmed,Xianfeng Du

Publication:

Food Chemistry: X

Publisher:

Elsevier

Date:

Available online 18 June 2026

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