Rheological properties of flour and sensory characteristics of bread made from germinated chickpea

International Journal of Food Science & Technology

Volumn 24, Issue 1, 1989, Pages 103-110

  LUZ FERNANDEZ, MARIA ^a   BERRY, J W ^b  

^a Department of Nutrition and Food Science ^*

^b UNIVERSITY OF ARIZONA   (United States)

Author keywords

Amylograph; farinogram; fortified flour; legumes; loaf attributes

Indexed keywords

EID: 85005543084     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1989.tb00623.x     Document Type: Article

References (25)

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21. Complementary and supplementary effects of vegetable proteins
22. Free amino acids in germinated wheat