High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions

By A. Angioloni, C. Collar. European Food Research and Technology, 2012

98 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/514ef5301642304dc1cc4a37539035edbad4be48

Citations in the corpus

• Proteins from land plants – Potential resources for human nutrition and food security (2013, unknown): “…for cakes (Gomez, Oliete, Rosell, Pando, & Fernandez, 2008), pasta (MartinezVillaluenga, Torres, Frias, & Vidal-Valverde, 2010; Nielsen, Sumner, & Whalley, 1980), biscuits (Serrem, de Kock, & Taylor, 2011; Singh & Mohamed, 2007) and bread (Angioloni & Collar, 2012; Dhingra & Jood, 2002).”