Utilization of legume flours in wafer sheets-Reference-Cited by-同舟云学术

Utilization of legume flours in wafer sheets

Published:2019-08-22 Issue:1 Volume:2 Page:
ISSN:2639-6181
Container-title:Legume Science
language:en
Short-container-title:Legume Science

Author:

Tufan Busra¹,Sahin Serpil¹^ORCID,Sumnu Gulum¹^ORCID

Affiliation:

1. Department of Food EngineeringMiddle East Technical University Ankara Turkey

Publisher

Wiley

Subject

Pharmacology (medical)

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.12

Reference52 articles.

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2. Al‐Muhtaseb A. H. McMinn W. A. M. &Magee T. R. A.(2002).Moisture sorption isotherm characteristics of food products. Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers Part C.80 118–128.

3. Hypocholesterolemic effects of oat and bean products

4. Nutritional evaluation and functional properties of chickpea ( Cicer arietinum L.) flour and the improvement of spaghetti;Arab E. A. A.;Journal of American Science,2010

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