Studies on cake quality made of wheat–chickpea flour blends

By M. Gómez, B. Oliete, C. Rosell, V. Pando, Encarnación Fernández. 2008

349 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/c2b3783461e5a2e25f2ef1c4a6995e7f4aacafd7

How researchers see this paper

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

In Nutrition and Dietetics

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

Citations in the corpus

• The effects of chickpea on the functional properties of white and whole wheat bread (2010, background): “In Spain, the application of wheat-chickpea flour blends for baking of cakes was studied (Gómez et al., 2007).”
• High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions (2012, background): “The incorporation of significant amounts of legumes has been successfully achieved in performing cereal-based goods with no strict gluten-related requirements, such as in biscuit making [5], pasta making [6] and cake making [7].”