Substitution of Salt with Choline Chloride in Double-Layer Flatbreads: Impact on Technological Properties and Starch Digestibility.

Santamaria M, Leguet C, Doumani N, Le-Bail P, Rosell CM.

DOI: 10.1007/s11130-025-01459-9
Published: 2026-01-26
Container: Plant Foods Hum Nutr
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s11130-025-01459-9,
  title = {Substitution of Salt with Choline Chloride in Double-Layer Flatbreads: Impact on Technological Properties and Starch Digestibility.},
  author = {Santamaria M and  Leguet C and  Doumani N and  Le-Bail P and  Rosell CM.},
  year = {2026},
  journal = {Plant Foods Hum Nutr},
  doi = {10.1007/s11130-025-01459-9},
  url = {https://doi.org/10.1007/s11130-025-01459-9}
}

RIS

TY  - JOUR
TI  - Substitution of Salt with Choline Chloride in Double-Layer Flatbreads: Impact on Technological Properties and Starch Digestibility.
AU  - Santamaria M
AU  -  Leguet C
AU  -  Doumani N
AU  -  Le-Bail P
AU  -  Rosell CM.
PY  - 2026
JO  - Plant Foods Hum Nutr
DO  - 10.1007/s11130-025-01459-9
UR  - https://doi.org/10.1007/s11130-025-01459-9
ER  -

APA

M, S., C, L., N, D., P, L., & CM., R. (2026). Substitution of Salt with Choline Chloride in Double-Layer Flatbreads: Impact on Technological Properties and Starch Digestibility.. Plant Foods Hum Nutr. https://doi.org/10.1007/s11130-025-01459-9

Source records

europe-pmc · retrieved 2026-09-26T06:07:56.964Z