Effect of lentil and bean flours on rheological and baking properties of wheat dough

Chemical Papers

Volumn 67, Issue 4, 2013, Pages 398-407

  Kohajdová, Zlatica ^a   Karovičová, Jolana ^a   Magala, Michal ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

baked rolls; flour; legumes; quality; rheology

Indexed keywords

EID: 84873406130     PISSN: 03666352     EISSN: 13369075     Source Type: Journal    
DOI: 10.2478/s11696-012-0295-3     Document Type: Article

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