Studies of the quality of cakes made with wheat-lentil composite flours

LWT

Volumn 49, Issue 1, 2012, Pages 48-54

  De la Hera, Esther ^a   Ruiz París, Elena ^a   Oliete, Bonastre ^a   Gómez, Manuel ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Layer cake; Lentil flour; Particle size; Sponge cake

Indexed keywords

BAKERIES; BAKERY PRODUCTS; HARDNESS;

COMPOSITE FLOUR; FINE PARTICLES; LAYER CAKE; LENTIL FLOUR; NUTRITIONAL BENEFITS; NUTRITIONAL CHARACTERISTICS; SPONGE CAKES; WHEAT FLOURS;

PARTICLE SIZE;

LENS CULINARIS; TRITICUM AESTIVUM;

EID: 84862675042     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.05.009     Document Type: Article

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