Incorporation of pulse flours of different particle size in relation to pita bread quality
Author:
Funder
Agriculture Bioproducts Innovation Program
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5581/fullpdf
Reference29 articles.
1. Double-Layered Flat Breads
2. Pulse proteins: processing, characterization, functional properties and applications in food and feed;Boye;Food Res Int,2010
3. Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean;Abdel-Aal;Plant Foods Hum Nutr,1993
4. The nutritive value and organoleptic properties of white Arabic bread supplemented with soybean and chickpea;Hallab;Cereal Chem,1974
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