Dough rheology and bread quality of wheat–chickpea flour blends

Nutritional quality of important food legumes

Amjad Iqbal, Iqtidar A. Khalil, Nadia Ateeq et al. · Food Chemistry · 2005 · 766 citations

Agriculture, Food Science, Nutritional Sciences +14

Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes

Giovana Ermetice de Almeida Costa, Keila da Silva Queiroz-Monici, Soely Maria Pissini Machado Reis et al. · Food Chemistry · 2005 · 626 citations

Agriculture, Food Science, Nutritional Sciences +17

Studies on cake quality made of wheat–chickpea flour blends

Manuel Gómez, Bonastre Oliete, Cristina M. Rosell et al. · LWT · 2007 · 341 citations

Agriculture, Agronomy, Food Science +13

Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)

N. Wang, D. W. Hatcher, R. Toews et al. · LWT · 2008 · 272 citations

Agriculture, Food Science, Nutritional Sciences +15

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

Adriana Skendi, Costas G. Βiliaderis, Marta S. Izydorczyk · Food Chemistry · 2009 · 212 citations

Agriculture, Biochemistry, Food Science +16