The effects of chickpea on the functional properties of white and whole wheat bread

By R. Yamsaengsung, R. Schoenlechner, E. Berghofer. 2010

61 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/57b4b81af1ce860a462bcab1438dd18e08c2acbb

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. C. Collar
2. A. Angioloni
3. C. Rosell

In Nutrition and Dietetics

1. A. Angioloni
2. C. Collar
3. C. Rosell

Citations in the corpus

• High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions (2012, background): “[9] reported the effects of the addition of chickpea with emulsifier and altered amount of water on the functional properties of white and whole wheat bread.”