Formulation and characterization of cookies prepared from the composite flour of germinated kidney bean, chickpea, and wheat-Reference-Cited by-同舟云学术

Formulation and characterization of cookies prepared from the composite flour of germinated kidney bean, chickpea, and wheat

Published:2020-05-29 Issue: Volume: Page:
ISSN:2639-6181
Container-title:Legume Science
language:en
Short-container-title:Legume Science

Author:

Sibian Mandeep Singh¹^ORCID,Riar Charanjit Singh¹

Affiliation:

1. Department of Food Engineering and TechnologySant Longowal Institute of Engineering and Technology Longowal India

Publisher

Wiley

Subject

Pharmacology (medical)

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.42

Reference57 articles.

1. Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite

2. Free fatty acid profiling of rice bran oils for improving shelf life through parboiling and different treatments;Akhter M.;Journal of Nutrition and Food Science,2016

3. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

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