Incorporation of pulse flours of different particle size in relation to pita bread quality

Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley

(2009) Naruemon Prasopsunwattana et al.   CEREAL CHEMISTRY

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas

(2008) Alex A. Anton et al.   FOOD CHEMISTRY

Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinumL.), peas (Pisum sativumL.) and soybeans (Glycine max), and their quantitative changes during processing

(2008) Hwa Han et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)

(2008) N. Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread

(2007) M.S. Izydorczyk et al.   FOOD CHEMISTRY