Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena - Concepedia

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Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena

70

Citations

60

References

2021

Year

Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Βiliaderis, Athina Lazaridou

Food Hydrocolloids

Food ChemistryBread QualityFood PhysicFunctional PropertyFood StructureFood BiophysicsFood EngineeringGrain QualityFunctional AspectsHealth Sciences

References

	Year	Citations

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