Rheological and baking properties of cowpea and wheat flour blends

Journal of the Science of Food and Agriculture

Volumn 79, Issue 5, 1999, Pages 657-662

  Sharma, Savita ^a   Bajwa, Usha ^a   Nagi, H P S ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Bread; Chapati; Cookie; Cowpea; Muffin; Rheology

Indexed keywords

ABSORPTION; BREAD; COWPEA; FLOUR; GELATION; MIXING; VISCOSITY; WHEAT;

EID: 0032955095     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199904)79:5<657::AID-JSFA228>3.0.CO;2-3     Document Type: Article

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