Concepedia

Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties

G. Doxastakis, I. Zafiriadis, Maria Irakli, Hanang Pawitan Marlani, Chrysoula Tananaki

Food Chemistry · 2002 · 209 citations · 16 references

DOI

Concepts

References

16

Lupin flour addition to wheat flour doughs and effect on rheological properties

G Dervas, G. Doxastakis, S Hadjisavva-Zinoviadi et al. · Food Chemistry · 1999 · 153 citations

, , +12

Novel Macromolecules in Food Systems

John F. Kennedy, Michael Thorley · Carbohydrate Polymers · 2001 · 66 citations

, , +12

The rebirth of legumes

Baker H. Morrow · Food technology · 1991 · 52 citations

, , +9

Conditions affecting production of a protein isolate from lupin seed kernels

Leonard P. Ruiz, E.L. Hove · Journal of the Science of Food and Agriculture · 1976 · 49 citations

, , +17

Milling and breadmaking properties of wheat—triticale grain blends

Roberto J. Peña, Arnoldo Amaya · Journal of the Science of Food and Agriculture · 1992 · 43 citations

, , +15