Impact of Whole Legume Flour Addition on the Physicochemical, Textural, and Sensory Properties of Greek Fermented Flatbread “Langites”
- DOI
- 10.1155/ijfo/5816153
- Published
- 2026-01
- Container
- International Journal of Food Science
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1155/ijfo/5816153,
title = {Impact of Whole Legume Flour Addition on the Physicochemical, Textural, and Sensory Properties of Greek Fermented Flatbread “Langites”},
author = {Andriana E. Lazou and Efstathios D. Gkikas and Dimitra-Markella Brakoumatsou and Eris-Marina Tsompanidou and Styliani Protonotariou},
year = {2026},
journal = {International Journal of Food Science},
doi = {10.1155/ijfo/5816153},
url = {https://doi.org/10.1155/ijfo/5816153}
}RIS
TY - JOUR TI - Impact of Whole Legume Flour Addition on the Physicochemical, Textural, and Sensory Properties of Greek Fermented Flatbread “Langites” AU - Andriana E. Lazou AU - Efstathios D. Gkikas AU - Dimitra-Markella Brakoumatsou AU - Eris-Marina Tsompanidou AU - Styliani Protonotariou PY - 2026 JO - International Journal of Food Science DO - 10.1155/ijfo/5816153 UR - https://doi.org/10.1155/ijfo/5816153 ER -
APA
Lazou, A. E., Gkikas, E. D., Brakoumatsou, D., Tsompanidou, E., & Protonotariou, S. (2026). Impact of Whole Legume Flour Addition on the Physicochemical, Textural, and Sensory Properties of Greek Fermented Flatbread “Langites”. International Journal of Food Science. https://doi.org/10.1155/ijfo/5816153
Source records
- crossref · retrieved 2026-11-05T01:19:11.812Z