Fortification of bread with hulls and cotyledon fibers isolated from peas, lentils, and chickpeas

Cereal Chemistry

Volumn 83, Issue 3, 2006, Pages 269-274

  Dalgetty, David D ^a   Baik, Byung Kee ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ENTHALPY; FOOD PRODUCTS; MIXING; STARCH; WATER ABSORPTION;

CHICKPEA FLOUR; IN-WATER ABSORPTION; INSOLUBLE FIBERS; MIXING TIME; SOLUBLE FIBRES; SUBSTITUTION RATES; TRANSITION ENTHALPY; WHEAT FLOURS;

FIBERS;

CICER ARIETINUM; LENS CULINARIS; PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 33745038673     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-83-0269     Document Type: Article

References (15)

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