Effect of the lentil flour and hydrocolloids on baking...

International Journal of Food Science & Technology 2014 / 11 Vol. 49; Iss. 11

Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread

Previtali, Maria Assunta, Mastromatteo, Marcella, De Vita, Pasquale, Ficco, Donatella Bianca Maria, Conte, Amalia, Del Nobile, Matteo Alessandro
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Volume:
49
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12559
Date:
November, 2014
File:
PDF, 208 KB
english, 2014
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