Impact of adding chickpea (Cicer arietinum L.) flour to wheat flour on the rheological properties of toast bread

International Food Research Journal

Volumn 19, Issue 2, 2012, Pages 521-525

  Hefnawy, T M H ^a   El Shourbagy, G A ^b   Ramadan, M F ^a  

^a Zagazig University   (Egypt)

^b Zagazig University   (Egypt)

Author keywords

Chickpea; Protein; Rheological properties; Toast bread; Wheat flour

Indexed keywords

CICER ARIETINUM; TRITICUM AESTIVUM;

EID: 84857942339     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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