Effect of Chickpea, Broad Bean, or Isolated Soy Protein Additions on the Physicochemical and Sensory Properties of Biscuits

By T. Rababah, M. Al-Mahasneh, K. Ereifej. 2006

104 citations recorded by the source corpus.

Subfields: Biotechnology, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/477a85edf095ca7419b6d8cf95e7d2de0edc8ef5