Effects of legume flours on batter rheology and cake physical quality

AYDOĞDU A. , ÖZKAHRAMAN C., ŞÜMNÜ S. G. , ŞAHİN S.

III. International Conference on Agricultural and Food Engineering, Malaysia, 23 - 25 August 2016 identifier

  • Publication Type: Conference Paper / Full Text
  • Country: Malaysia
  • Keywords: chickpea, lentil, pea, functional, texture, volume, ISOELECTRIC PRECIPITATION, FUNCTIONAL-PROPERTIES, CHICKPEA FLOUR, LENTIL, PEA, GLUTEN, PEPTIDES, PROTEINS, SYSTEM, BREAD