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This is because the Malassezia yeast potentially feeds on C11-C24 fatty acids

PMID 18843658

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In cereal-based systems, the inclusion of chickpea, broad bean, common bean and red lentil flours (515%) in wheatrye bread formulations weakened the dough protein matrix but improved starch retrogradation resistance, with acceptable sensory quality maintained at 5% substitution, though higher broad-bean levels reduced loaf volume and darkened the crumb (Bojansk et al., 2021)

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