Rheological and sensory characteristics of doughs and cookies based on wheat, soybean, chick pea and lupine flour
- 1 January 1990
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 34 (9), 835-841
- https://doi.org/10.1002/food.19900340917
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- MACARONI SUPPLEMENTED WITH LUPIN AND DEFATTED SOYBEAN FLOURSJournal of Food Science, 1980
- Use of soy proteins in baked foodsJournal of Oil & Fat Industries, 1979
- COMPARISON OF THE BAKING PROPERTIES OF SEVERAL OILSEED FLOURSJournal of Food Science, 1972
- The Influence of Autoclaving Soybean Oil Meal on the Digestibility of the ProteinsJournal of Nutrition, 1947