Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

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Agriculture, Biochemistry, Food Science +15

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

Studies on cake quality made of wheat–chickpea flour blends

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Agriculture, Agronomy, Food Science +13

Effect of HPMC addition on the microstructure, quality and aging of wheat bread

Marı́a Eugenia Bárcenas, Cristina M. Rosell · Food Hydrocolloids · 2005 · 241 citations

Agriculture, Food Science, Cereal Science +9

Effect of legume flours on baking characteristics of gluten-free bread

Begoña Miñarro, Elena Albanell, Núria Aguilar et al. · Journal of Cereal Science · 2012 · 232 citations

Agriculture, Food Science, Nutritional Sciences +14