Pulses: Milling and Baking Applications-Reference-Cited by-同舟云学术

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Pulses: Milling and Baking Applications

Published:2021 Issue: Volume: Page:211-228
ISSN:
Container-title:Breeding for Enhanced Nutrition and Bio-Active Compounds in Food Legumes
language:
Short-container-title:

Author:

Hall Clifford

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-030-59215-8_9

Reference70 articles.

1. Aguilar N, Albanell E, Minarro B, Capellas M (2015) Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread. LWT-Food Sci Tech 62(1):225–232

2. Alasino M, Osella C, De LTM, Sanchez H (2011) Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour. Int J Food Sci Nut 62:385–391

3. Anton AA, Ross KA, Lukow OM, Fulcher G, Arntfield SD (2008) Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas. Food Chem 109(1):33–41

4. Anton AA, Lukow OM, Fulcher RG, Arntfield SD (2009) Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: effects of hydrocolloid addition. LWT-Food Sci Tech 42(1):23–29

5. Aprodu I, Banu I (2015) Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread. Food Sci Biotech 24(4):1301–1307

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Breads;Cereal-Based Food Products;2023

2. Processing and Utilization of Dry Beans and Pulses in Africa;Dry Beans and Pulses;2021-12-17

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