Production of legume-wheat dough of optimum quality for breadmaking: essential analyses required
Carboni A Daniela, Salinas M Victoria, Puppo M Cecilia
Topics & Concepts
LegumeFood scienceGlutenRheologyIngredientFortificationWheat flourGerminationDietary fiberChemistryAgronomyBiotechnologyBiologyMaterials scienceComposite materialFood composition and propertiesProteins in Food SystemsMicrobial Metabolites in Food Biotechnology