Partial Replacement of Wheat Flour with Yellow Field Pea Flour in White Pan Bread-Reference-Cited by-同舟云学术

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Partial Replacement of Wheat Flour with Yellow Field Pea Flour in White Pan Bread

Published:1982-01 Issue:1 Volume:47 Page:326-327
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

REPETSKY J. A.,KLEIN B. P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb11092.x/fullpdf

Reference12 articles.

Cited by 11 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. Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations;Cereal Chemistry;2024-04-11

2. Incorporation of yellow pea flour into white pan bread;Cereal Chemistry;2021-05-03

3. Sensory and Physical Characteristics of Pan Bread Fortified with Thermally Treated Split Yellow Pea ( Pisum sativum L.) Flour;Journal of Food Science;2019-11-19

4. Effect of Pea Flours with Different Particle Sizes on Antioxidant Activity in Pan Breads;Cereal Chemistry Journal;2017-09

5. Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour;International Journal of Food Sciences and Nutrition;2011-02-09

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