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The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?

Mia Marchini, Eleonora Carini, Nicolò Cataldi, Fatma Boukid, Massimo Blandino, Tommaso Ganino, Elena Vittadini, Nicoletta Pellegrini

2020LWT77 citationsDOIOpen Access PDF

Topics & Concepts

RheologyWheat flourFood scienceParticle sizeMathematicsMaterials scienceChemistryComposite materialPhysical chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? | Litcius