טוען...
Effects of chickpea flour on wheat pasting properties and bread making quality
Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide well balanced essential amino acid profiles when consumed with cereals. The influence of partial substitution of wheat fl...
שמור ב:
| Main Authors: | , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2012
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152488/ https://ncbi.nlm.nih.gov/pubmed/25190845 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0733-9 |
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