Preparation of Bakery Products by Incorporating Pea Flour as a Functional Ingredient
Authors:
- K. KamaljitKKK. Kamaljit
- S. BaljeetSBS. Baljeet
- K. AmarjeetKAK. Amarjeet
- 15 February 2010
- journal article
- Published by Science Alert in American Journal of Food Technology
- Vol. 5 (2) , 130-135
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Effect of incorporation of amaranth flour on the quality of cookiesEuropean Food Research and Technology, 2005
- Influence of enzymatic treatment on the nutritional and functional properties of pea flourFood Chemistry, 1998
- BREAD BAKING PROPERTIES OF AQUEOUS PROCESSED PEANUT PROTEIN CONCENTRATESJournal of Food Science, 1975