Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes-Reference-Cited by-同舟云学术

Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes

Published:2016-03 Issue: Volume:66 Page:179-185
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Dhen Nahla,Román Laura,Ben Rejeb Ines,Martínez Mario M.,Garogouri Mohamed,Gómez Manuel^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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4. Associations among soft wheat flour particle size, protein content, chlorine response, kernel hardness, milling quality, white layer cake volume, and sugar-snap cookie spread;Gaines;Cereal Chemistry,1985

5. Studies on cake quality made of wheat-chickpea flour blends;Gomez;LWT-Food Science and Technology,2008

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