Dough rheology and baking performance of wheat flour–lupin protein isolate blends

Author:

Paraskevopoulou A.,Provatidou E.,Tsotsiou D.,Kiosseoglou V.

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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2. Effect of arabinoxylans on bread making quality of wheat flours;Biliaderis;Food Chemistry,1995

3. Principals of objective texture measurement;Bourne,2002

4. A contribution to the study of staling of white bread: Effect of water and hydrocolloid;Davidou;Food Hydrocolloids,1996

5. Lupine flour addition to wheat flour dough and effect on rheological properties;Dervas;Food Chemistry,1999

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