Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blends for pasta formulation

Author:

Giménez M.A.,Drago S.R.,De Greef D.,Gonzalez R.J.,Lobo M.O.,Samman N.C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Panificación con harina de arvejas (Pisum sativum) previamente sometidas a inactivación enzimática;Alasino;Archivos Latinoamericanos de Nutricion,2008

2. Quality characterization of pasta enriched with mustard protein isolate;Alireza Sadeghi;Journal of Food Science,2008

3. Properties of broad bean lipoxigenase;Al-Obaidy;Journal of Food Science,1981

4. Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties;Ambigaipalan;Food Research International,2011

5. American Association of Cereal Chemists Approved Methods of the AACC. The Association: St. Paul, MN. (1994).

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