Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition

Article

Abstract: The effects of addition of germinated pea flour on rheological properties of wheat dough, and on the

Palabras claves:

bread, Dough, germination, Microstructure, pea

Autores:

Błaszczak W., Fornal J., Juana Frias, Sadowska J., Vidai-Valverde C.

Fuentes:

scopus