Studies on cake quality made of wheat–chickpea flour blends

Grain legumes—a boon to human nutrition

Rudrapatnam N. Tharanathan, S. Mahadevamma · Trends in Food Science & Technology · 2003 · 732 citations

Nutrition, Engineering, Grain Legumes—a Boon +6

Pasting properties of starch and protein in selected cereals and quality of their food products

Sanaa Ragaee, El‐Sayed M. Abdel‐Aal · Food Chemistry · 2005 · 503 citations

Food Chemistry, Nutrition, Food Analysis +6

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 · 394 citations

Food Chemistry, Yellow Layer Cakes, Edible Packaging +1

Recommendations by health organizations for pulse consumption

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

Nutrition, Food Guide Pyramid, Frequent Pulse Consumption +15

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

G. Doxastakis, I. Zafiriadis, Maria Irakli et al. · Food Chemistry · 2002 · 207 citations

Food Chemistry, Flour Doughs, Engineering +6