Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours-Reference-Cited by-同舟云学术

Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

Published:2019-05-16 Issue:4 Volume:96 Page:655-667
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Bourré Lindsay¹,Frohlich Peter¹,Young Gina¹,Borsuk Yulia¹,Sopiwnyk Elaine¹^ORCID,Sarkar Ashok¹,Nickerson Michael T.²^ORCID,Ai Yongfeng²,Dyck Adam³,Malcolmson Linda³

Affiliation:

1. Canadian International Grains Institute (Cigi) Winnipeg Manitoba Canada

2. Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada

3. Warburton Foods Ltd. Saint Francois Xavier Manitoba Canada

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10161

Reference19 articles.

1. High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions

2. Application and Opportunities of Pulses in Food System: A Review

3. Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull-less barley flours

4. Functional and electrophoretic characteristics of succinylated peanut flour protein

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