Evaluation of Physicochemical, Functional and Pasting Properties of Soybean, Mung Bean and Red Kidney Bean Flour as Ingredient in Biscuit
Author:
Publisher
IOP Publishing
Subject
General Engineering
Link
http://stacks.iop.org/1755-1315/251/i=1/a=012026/pdf
Reference28 articles.
1. Characterization of starches separated from Indian chickpea (Cicer arietinum L.) cultivars
2. Effect of Defatted Maize Germ Addition on the Functional and Textural Properties Of Wheat Flour
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