The effects of different levels of heat‐treated legume...

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Cereal Chemistry 2020 / 11

The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins

Jeong, Duyun, Hong, Jung Sun, Liu, Qiang, Choi, Hee‐Don, Chung, Hyun‐Jung
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Journal:
Cereal Chemistry
DOI:
10.1002/cche.10379
Date:
November, 2020
File:
PDF, 12.51 MB
2020
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