Studies on cake quality made of wheat-chickpea flour blends

Article

Abstract: Legume flours, due to their amino acid composition and fibre content are ideal ingbkp_redients for i

Palabras claves:

Cake quality, Chickpea, Composite flours, Staling, Texture properties

Autores:

Cristina M. Rosell, Fernández E., Gómez M., Oliete B., Pando V.

Fuentes:

scopus