Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread

Published:2012-11 Issue:6 Volume:89 Page:269-275
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Baik Byung-Kee¹²,Han In Hwa³

Affiliation:

1. Department of Crop and Soil Science, Washington State University, Pullman, WA, 99164.

2. Corresponding author. Phone: (509) 335-8230. Fax: (509) 335-8674. E-mail: bbaik@wsu.edu

3. Department of Food and Nutrition, Gwangju Women's University, 165 Sanjeongdong Gwangsan-gu, Kwangju 506-713, Korea.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference43 articles.

1. Development of Food Ingredients from Navy Beans (Phaseolus vulgaris) by Roasting, Pin Milling, and Air Classification

2. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods

3. Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas

4. Effect of cooking and decortication on the physical properties, the chemical composition and the nutritive value of chickpea (Cicer arietinum L.)

Cited by 59 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. Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and quality attributes;Food Hydrocolloids;2025-01

2. Flaking of millets and its impact on bioactivity, pasting, digestibility, structural and thermal properties;Food Chemistry;2024-11

3. Effect of Andean Lupin (Lupinus mutabilis) genotype and harvest altitude on the chemical composition and nutritional quality of flours;Food Bioscience;2024-10

4. Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp);Food Chemistry;2024-08

5. Processing mediated changes on protein digestibility and iron bioavailability of selected underutili zed millet and legume;Annals of Phytomedicine An International Journal;2024-07

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3