Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts

LWT

Volumn 40, Issue 1, 2007, Pages 73-82

  Rehman, Salim ur ^a   Paterson, Alistair ^a   Hussain, Sarfraz ^b   Anjum Murtaza, Mian ^b   Mehmood, Shahid ^b  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

^b UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Doughnut; Lathyrus sativus; Lysine; Trpsin inhibitor; Vetch; Wheat flour

Indexed keywords

AGRICULTURAL PRODUCTS; PHYSICAL CHEMISTRY; PROTEINS; RHEOLOGY; SENSORY PERCEPTION;

DOUGHNUTS; LATHYRUS SATIVUS; TRYPSIN INHIBITORS; VETCH; WHEAT FLOUR;

FOOD PRODUCTS;

LYSINE; PROTEINS; WHEAT;

LATHYRUS; LATHYRUS SATIVUS; TRITICUM AESTIVUM; VICIA;

EID: 33746368880     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.09.015     Document Type: Article

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