Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M. Int J Food Microbiol. 2014 Jun 16; 180:78-87. Epub 2014 Apr 13.