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February 10, 2010International Journal of Food Science & Technology

The effects of chickpea on the functional properties of white and whole wheat bread

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Authors

RYRam YamsaengsungRSRegine SchöenlechnerEBEmmerich Berghofer

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Yamsaengsung et al. (2010) studied this question.

synapsesocial.com/papers/6a6b7e6bc068f641bcf421d9https://doi.org/10.1111/j.1365-2621.2009.02174.x
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Studies on deep-fat fried snacks from some cereals and legumes1998 · 35 citations
  2. 2Biochemistry and technology of chickpea<i>(Cicer arietinum</i>L.) seeds1987 · 178 citations
  3. 3Acceptability of snacks produced by the extrusion of amaranth and blends of chickpea and bovine lung2003 · 42 citations
  4. 4Development and nutritional quality evaluation of weaning foods based on malted, popped and roller dried wheat and chickpea1993 · 55 citations
  5. 5BAKING PERFORMANCE AND CONSUMER ACCEPTABILITY OF RAW AND EXTRUDED COWPEA FLOUR BREADS2004 · 33 citations