Studies of the quality of cakes made with wheat-lentil composite flours

Grain legumes—a boon to human nutrition

Rudrapatnam N. Tharanathan, S. Mahadevamma · Trends in Food Science & Technology · 2003 · 733 citations

Agriculture, Nutrition, Nutritional Sciences +12

Isoflavone-rich soy protein isolate attenuates bone loss in the lumbar spine of perimenopausal women

D. Lee Alekel, A. St. Germain, Charles T. Peterson et al. · American Journal of Clinical Nutrition · 2000 · 547 citations

Medicine, Nutrition, Nutritional Sciences +14

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Manuel Gómez, Felicidad Ronda, Pedro A. Caballero et al. · Food Hydrocolloids · 2006 · 400 citations

Agriculture, Food Science, Food Engineering +11

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

Recommendations by health organizations for pulse consumption

Pascal Leterme · British Journal Of Nutrition · 2002 · 210 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +15