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August 30, 2012Cereal Chemistry

Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread

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BBByung‐Kee BaikAgricultural Research ServiceIHInhwa HanKorea Advanced Institute of Science and Technology

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Baik et al. (2012) studied this question.

synapsesocial.com/papers/6a613b0e6b7099fe363f3ac4https://doi.org/10.1094/cchem-04-12-0047-r
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