<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562025000100107</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v27.2484</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Harina integral de trigo (Triticum aestivum L.) adicionada con harina de garbanzo (Cicer arietinum L.) germinado por hidroponía: análisis reológico, de textura y sensorial en un producto de panificación]]></article-title>
<article-title xml:lang="en"><![CDATA[Whole wheat (Triticum aestivum L.) flour added with chickpea (Cicer arietinum L.) flour germinated through hydroponics: rheological, texture, and sensory analysis in a baked product]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Nidez Miranda]]></surname>
<given-names><![CDATA[Melanie Sophia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Ahumada]]></surname>
<given-names><![CDATA[Guadalupe Amanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gerardo Rodríguez]]></surname>
<given-names><![CDATA[Jesús Enrique]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Amaya Villalva]]></surname>
<given-names><![CDATA[María Fernanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Sonora Departamento de Investigación y Posgrado en Alimentos ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<volume>27</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562025000100107&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562025000100107&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562025000100107&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Es importante investigar los cambios reológicos, de textura y sensoriales que le confieren la adición de harinas de garbanzo a un producto de panificación, asimismo, analizar bioprocesamientos como la germinación por hidroponía evaluando el efecto en la reología de masas y la calidad del pan. En este estudio se realizó un análisis proximal a las harinas y también se establecieron las características viscoelásticas. Se determinó el volumen específico del producto de panificación obtenido y se realizó un análisis de perfil de textura (TPA). Se realizó un análisis sensorial discriminativo con una prueba triangular para evaluar si los consumidores percibían diferencias sensoriales derivadas de los cambios en los ingredientes. Los resultados reportaron un aumento en el contenido de proteínas y cenizas; un incremento en la viscoelasticidad de las harinas germinadas; un mayor volumen específico en pan con adición de garbanzo, así como una menor dureza del pan cuando se reemplazó la harina con garbanzo con y sin germinar. El análisis sensorial reportó que no hay diferencias significativas (Pd= 30 % &#945;=0.05 &#946;=0.05) entre los tratamientos con harina de garbanzo germinada y sin germinar. La harina de garbanzo germinado es una opción viable para sustituir harinas integrales de trigo, manteniendo la aceptabilidad sensorial del producto.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Investigating the rheological, textural, and sensory changes resulting from the addition of chickpea flour to bakery products is crucial. Furthermore, bioprocessing methods, such as hydroponic germination, should be analyzed to evaluate their impact on dough rheology and bread quality. In this study, proximal analysis of chickpea flour was conducted, and its viscoelastic properties were assessed. The specific volume of the resulting bakery product was measured, and a texture profile analysis (TPA) was performed. A discriminative sensory analysis, using a triangular test, evaluated whether consumers detected sensory differences due to changes in ingredients. The results showed increase protein and ash content, increased viscoelasticity in germinated chickpea flour, higher specific volume in bread with chickpea flour, and reduced bread hardness when chickpea flour-germinated or non-germinated-was used as a replacement. Sensory analysis revealed no significant differences (Pd = 30 %, &#945; = 0.05, &#946; = 0.05) between treatments with germinated and non-germinated chickpea flour. These findings suggest that germinated chickpea flour is a viable alternative for replacing whole-grain wheat flour while preserving the product&#8217;s sensory acceptability.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Cicer arietinum L.]]></kwd>
<kwd lng="es"><![CDATA[Germinación]]></kwd>
<kwd lng="es"><![CDATA[Harinas]]></kwd>
<kwd lng="es"><![CDATA[Panificación]]></kwd>
<kwd lng="en"><![CDATA[Cicer arietinum L.]]></kwd>
<kwd lng="en"><![CDATA[Germination]]></kwd>
<kwd lng="en"><![CDATA[Flours]]></kwd>
<kwd lng="en"><![CDATA[Baking]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="book">
<collab>AACC</collab>
<source><![CDATA[Approved Methods of American Association of Cereal Chemists]]></source>
<year>2000</year>
<edition>10th</edition>
<page-range>56-76-21.02</page-range><publisher-loc><![CDATA[St. Paul, Minnesota, USA ]]></publisher-loc>
<publisher-name><![CDATA[The Association]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Aguilar-Raymundo]]></surname>
<given-names><![CDATA[V.G.]]></given-names>
</name>
<name>
<surname><![CDATA[Vélez-Ruiz]]></surname>
<given-names><![CDATA[J.F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Propiedades nutricionales y funcionales del garbanzo (Cicer arietinum L.)]]></article-title>
<source><![CDATA[Temas Selectos de Ingeniería de Alimentos]]></source>
<year>2013</year>
<volume>7</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>25-34</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Atudorei]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Stroe]]></surname>
<given-names><![CDATA[S.-G.]]></given-names>
</name>
<name>
<surname><![CDATA[Codin&#259;]]></surname>
<given-names><![CDATA[G.G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physical, physiological and minerals changes of different legumes types during the germination process]]></article-title>
<source><![CDATA[Ukrainian Food Journal]]></source>
<year>2020</year>
<volume>9</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>844-63</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Atudorei]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Atudorei]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[Codin&#259;]]></surname>
<given-names><![CDATA[G.G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The impact of germinated chickpea flour addition on dough rheology and bread quality]]></article-title>
<source><![CDATA[Plants]]></source>
<year>2022</year>
<volume>11</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>1225</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Begum]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Khan]]></surname>
<given-names><![CDATA[Q.U.]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[L.G.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Haq]]></surname>
<given-names><![CDATA[I.U.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutritional composition, health benefits and bio-active compounds of chickpea (Cicer arietinum L.)]]></article-title>
<source><![CDATA[Frontiers in nutrition]]></source>
<year>2023</year>
<volume>10</volume>
</nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chandora]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Gayacharan Shekhawat]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Malhotra]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chickpea genetic resources: collection, conservation, characterization, and maintenance]]></article-title>
<source><![CDATA[Chickpea: Crop Wild Relatives for Enhancing Genetic Gains]]></source>
<year>2020</year>
<page-range>37-61</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cunha]]></surname>
<given-names><![CDATA[L.M.]]></given-names>
</name>
<name>
<surname><![CDATA[Fonseca]]></surname>
<given-names><![CDATA[S.C.]]></given-names>
</name>
<name>
<surname><![CDATA[Lima]]></surname>
<given-names><![CDATA[R.C.]]></given-names>
</name>
<name>
<surname><![CDATA[Loureiro]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Pinto]]></surname>
<given-names><![CDATA[A.S.]]></given-names>
</name>
<name>
<surname><![CDATA[Vaz Patto]]></surname>
<given-names><![CDATA[M.C.]]></given-names>
</name>
<name>
<surname><![CDATA[Brites]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Consumer-driven improvement of maize bread formulations with legume fortification]]></article-title>
<source><![CDATA[Foods (Basel, Switzerland)]]></source>
<year>2019</year>
<volume>8</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>235</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Eraslan]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Wehbeh]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Ermis]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of sourdough prepared with the combination of chickpea and carob on bread properties]]></article-title>
<source><![CDATA[International Journal of Gastronomy and Food Science]]></source>
<year>2023</year>
<volume>32</volume>
<page-range>100753</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="">
<collab>FAO. La Organización de las Naciones Unidas para la Alimentación y la Agricultura</collab>
<source><![CDATA[Beneficios nutricionales de las legumbres]]></source>
<year>2021</year>
</nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ferreira]]></surname>
<given-names><![CDATA[C.D.]]></given-names>
</name>
<name>
<surname><![CDATA[Bubolz]]></surname>
<given-names><![CDATA[V.K.]]></given-names>
</name>
<name>
<surname><![CDATA[da Silva]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Dittgen]]></surname>
<given-names><![CDATA[C.L.]]></given-names>
</name>
<name>
<surname><![CDATA[Ziegler]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[de Oliveira Raphaelli]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[de Oliveira]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Changes in the chemical composition and bioactive compounds of chickpea (Cicer arietinum L.) fortified by germination. Lebensmittel-Wissenschaft Und Technologie]]></article-title>
<source><![CDATA[Food Science and Technology]]></source>
<year>2019</year>
<volume>111</volume>
<page-range>363-9</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gerardo-Rodríguez]]></surname>
<given-names><![CDATA[J.E.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramírez-Wong]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Torres-Chávez]]></surname>
<given-names><![CDATA[P.I.]]></given-names>
</name>
<name>
<surname><![CDATA[Ledesma-Osuna]]></surname>
<given-names><![CDATA[A.I.]]></given-names>
</name>
<name>
<surname><![CDATA[Carvajal-Millan]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[López-Cervantes]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Vásquez-Lara]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Silvas-García]]></surname>
<given-names><![CDATA[M.I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Viscoelastic characteristics of part-baked bread under different process conditions]]></article-title>
<source><![CDATA[Biotecnia]]></source>
<year>2019</year>
<volume>21</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>68-78</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Godínez]]></surname>
<given-names><![CDATA[J.R.]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[J.E.O.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Aplicación de una prueba triangular en muestras de alimentos]]></article-title>
<source><![CDATA[Boletín Científico de las Ciencias Económicas Administrativas del ICEA]]></source>
<year>2020</year>
<volume>9</volume>
<numero>17</numero>
<issue>17</issue>
<page-range>15-7</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Guardado-Félix]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Lazo-Vélez]]></surname>
<given-names><![CDATA[M.A.]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez-Carrillo]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Panata-Saquicili]]></surname>
<given-names><![CDATA[D.E.]]></given-names>
</name>
<name>
<surname><![CDATA[Serna-Saldívar]]></surname>
<given-names><![CDATA[S.O.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads. Lebensmittel-Wissenschaft Und Technologie]]></article-title>
<source><![CDATA[Food Science and Technology]]></source>
<year>2020</year>
<volume>129</volume>
<page-range>109517</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Guerrero Segura]]></surname>
<given-names><![CDATA[D.C.]]></given-names>
</name>
<name>
<surname><![CDATA[Llerena Carrera]]></surname>
<given-names><![CDATA[C.A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Efecto del tiempo de germinación en las características reológicas de la masa de pan con harina de arroz variedad INIAP XV. Trabajo final para la obtención del título: Ingenieros de Alimentos]]></article-title>
<source><![CDATA[Espol Fimcp]]></source>
<year>2015</year>
</nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jekle]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Fuchs]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Becker]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A normalized texture profile analysis approach to evaluate firming kinetics of bread crumbs independent from its initial texture]]></article-title>
<source><![CDATA[Journal of Cereal Science]]></source>
<year>2018</year>
<volume>81</volume>
<page-range>147-52</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kaur]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Prasad]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review]]></article-title>
<source><![CDATA[Trends in Food Science y Technology]]></source>
<year>2021</year>
<volume>109</volume>
<page-range>448-63</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[King]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Leong]]></surname>
<given-names><![CDATA[S.Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Alpos]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Johnson]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[McLeod]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Peng]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Sutton]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Oey]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety]]></article-title>
<source><![CDATA[Trends in Food Science y Technology]]></source>
<year>2024</year>
<volume>147</volume>
<page-range>104466</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kotsiou]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Sacharidis]]></surname>
<given-names><![CDATA[D.-D.]]></given-names>
</name>
<name>
<surname><![CDATA[Matsakidou]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Biliaderis]]></surname>
<given-names><![CDATA[C. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Lazaridou]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena]]></article-title>
<source><![CDATA[Food Hydrocolloids]]></source>
<year>2022</year>
<volume>124</volume>
<page-range>107322</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Magaña-Barajas]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramírez-Wong]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Platt-Lucero]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[López-Ahumada]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Torres]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Machado]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Características viscoelásticas de la masa procedente de cultivares de trigo blando]]></article-title>
<source><![CDATA[Tecnología. Ciencia y Educación]]></source>
<year>2009</year>
<volume>24</volume>
<page-range>12-22</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mao]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Yuan]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[Q.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhao]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Yu]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2024</year>
<volume>X</volume>
<page-range>21</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mazón]]></surname>
<given-names><![CDATA[N.V.C.]]></given-names>
</name>
<name>
<surname><![CDATA[Yacelga]]></surname>
<given-names><![CDATA[J.C.S.]]></given-names>
</name>
<name>
<surname><![CDATA[Machado]]></surname>
<given-names><![CDATA[E.R.R.]]></given-names>
</name>
<name>
<surname><![CDATA[Murillo]]></surname>
<given-names><![CDATA[P.L.G.]]></given-names>
</name>
<name>
<surname><![CDATA[Mena]]></surname>
<given-names><![CDATA[M.E.C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Uso de pruebas afectivas, discriminatorias y descriptivas de evaluación sensorial en el campo gastronómico]]></article-title>
<source><![CDATA[Dominio de las Ciencias]]></source>
<year>2018</year>
<volume>4</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>253-63</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Meilgaard]]></surname>
<given-names><![CDATA[M.C.]]></given-names>
</name>
<name>
<surname><![CDATA[Thomas Carr]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Civille]]></surname>
<given-names><![CDATA[G.V.]]></given-names>
</name>
</person-group>
<source><![CDATA[Sensory Evaluation Techniques]]></source>
<year>2006</year>
<publisher-name><![CDATA[CRC Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mohammed]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Ahmed]]></surname>
<given-names><![CDATA[A.R.]]></given-names>
</name>
<name>
<surname><![CDATA[Senge]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of chickpea flour on wheat pasting properties and bread making quality]]></article-title>
<source><![CDATA[Journal of Food Science and Technology]]></source>
<year>2014</year>
<volume>51</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>1902-10</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pavlovich-Abril]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Rouzaud-Sández]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[Torres]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Robles-Sánchez]]></surname>
<given-names><![CDATA[R.M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cereal bran and wholegrain as a source of dietary fibre: technological and health aspects]]></article-title>
<source><![CDATA[International Journal of Food Sciences and Nutrition]]></source>
<year>2012</year>
<page-range>1-11</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sciarini]]></surname>
<given-names><![CDATA[L.S.]]></given-names>
</name>
<name>
<surname><![CDATA[Steffolani]]></surname>
<given-names><![CDATA[M.E.]]></given-names>
</name>
<name>
<surname><![CDATA[León]]></surname>
<given-names><![CDATA[A.E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan]]></article-title>
<source><![CDATA[AgriScientia]]></source>
<year>2016</year>
<volume>33</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>61-74</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sofi]]></surname>
<given-names><![CDATA[S.A.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Muzaffar]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Mir]]></surname>
<given-names><![CDATA[S.A.]]></given-names>
</name>
<name>
<surname><![CDATA[Dar]]></surname>
<given-names><![CDATA[B.N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of germination time on physico-chemical, functional, pasting, rheology and electrophoretic characteristics of chickpea flour]]></article-title>
<source><![CDATA[Journal of Food Measurement y Characterization]]></source>
<year>2020</year>
<volume>14</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>2380-92</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sofi]]></surname>
<given-names><![CDATA[S.A.]]></given-names>
</name>
<name>
<surname><![CDATA[Rafiq]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Ahmad Mir]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Sharma]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Bakshi]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[McClementsf]]></surname>
<given-names><![CDATA[D.J.]]></given-names>
</name>
<name>
<surname><![CDATA[Khaneghah]]></surname>
<given-names><![CDATA[A.M.]]></given-names>
</name>
<name>
<surname><![CDATA[Dar]]></surname>
<given-names><![CDATA[B.N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Impact of germination on structural, physicochemical, techno-functional, and digestion properties of desi chickpea (Cicer arietinum L.) flour]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2023</year>
<volume>405</volume>
<page-range>135011</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Soto Toloza]]></surname>
<given-names><![CDATA[E.P.]]></given-names>
</name>
<name>
<surname><![CDATA[Mora Acevedo]]></surname>
<given-names><![CDATA[S.N.]]></given-names>
</name>
<name>
<surname><![CDATA[Caballero Pérez]]></surname>
<given-names><![CDATA[L.A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Efecto de la sustitución parcial de harina de trigo (Triticum vulgare) por harina de garbanzo (Cicer arietinum L) en las características sensoriales de una galleta dulce]]></article-title>
<source><![CDATA[Revista Ambiental Agua, Aire y Suelo]]></source>
<year>2024</year>
<volume>14</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>39-54</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sulieman]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Moneim]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Enas]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Sinada Y Ali]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Quality characteristics of wheat bread supplemented with chickpea (Cicer arietinum) flour]]></article-title>
<source><![CDATA[International Journal of Food Science and Nutrition Engineer Ing]]></source>
<year>2013</year>
<volume>3</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>85-90</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Teixeira]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[da Silva]]></surname>
<given-names><![CDATA[S.C.]]></given-names>
</name>
<name>
<surname><![CDATA[Sousa Silva]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[da Silva]]></surname>
<given-names><![CDATA[W.A.]]></given-names>
</name>
<name>
<surname><![CDATA[Arruda Gonçalves]]></surname>
<given-names><![CDATA[A.C.]]></given-names>
</name>
<name>
<surname><![CDATA[Vieira Pires]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Dias Martins]]></surname>
<given-names><![CDATA[A.M.]]></given-names>
</name>
<name>
<surname><![CDATA[Hidalgo Chávez]]></surname>
<given-names><![CDATA[D.W.]]></given-names>
</name>
<name>
<surname><![CDATA[Machado Trombete]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties]]></article-title>
<source><![CDATA[Revista Chilena de Nutrición]]></source>
<year>2020</year>
<volume>47</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>933-40</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Torres-González]]></surname>
<given-names><![CDATA[M.P.]]></given-names>
</name>
<name>
<surname><![CDATA[Jiménez-Munguía]]></surname>
<given-names><![CDATA[M.T.]]></given-names>
</name>
<name>
<surname><![CDATA[Bárcenas-Pozos]]></surname>
<given-names><![CDATA[M.E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Harinas de frutas y/o leguminosas y su combinación con harina de trigo]]></article-title>
<source><![CDATA[Temas Selectos de Ingeniería de Alimentos]]></source>
<year>2014</year>
<volume>8 - 1</volume>
<page-range>94-102</page-range></nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vásquez Castillo]]></surname>
<given-names><![CDATA[G.M.]]></given-names>
</name>
<name>
<surname><![CDATA[Matos-Chamorro]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación de algunas características fisicoquímicas de harina de trigo peruano en función a su calidad panadera]]></article-title>
<source><![CDATA[Revista de Investigación Universitaria]]></source>
<year>2009</year>
<volume>1</volume>
<page-range>1</page-range></nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fon Fay Vásquez]]></surname>
<given-names><![CDATA[F.M.]]></given-names>
</name>
<name>
<surname><![CDATA[Fernández-Zumbado]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<source><![CDATA[Análisis proximal en alimentos. Fundamentos teóricos y técnicas experimentales]]></source>
<year>2019</year>
<publisher-name><![CDATA[Colloquium]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Villanueva Flores]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[El gluten del trigo y su rol en la industria de la panificación]]></article-title>
<source><![CDATA[Ingeniería Industrial]]></source>
<year>2014</year>
<numero>32</numero>
<issue>32</issue>
</nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[R.H.]]></given-names>
</name>
<name>
<surname><![CDATA[Gao]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Kou]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Xue]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutritional constituent and health benefits of chickpea (Cicer arietinum L.): A review]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2021</year>
<volume>150</volume>
<page-range>110790</page-range></nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Jian]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sustainable plant-based ingredients as wheat flour substitutes in bread making]]></article-title>
<source><![CDATA[Npj Science of Food]]></source>
<year>2022</year>
<volume>6</volume>
<page-range>49</page-range></nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhu]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Zou]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhao]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Wu]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Development of protein-enriched biscuit based on oat-milk byproduct fortified with chickpea flour. Lebensmittel-Wissenschaft Und Technologie]]></article-title>
<source><![CDATA[Food Science and Technology]]></source>
<year>2023</year>
<volume>177</volume>
<page-range>114594</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
