Impact of adding chickpea (Cicer arietinum L.) flour to wheat flour on the rheological properties of toast bread
Legume ?ours, due to their amino acid composition and ?bre content, are ideal ingredients for improving the nutritional value of bread and bakery products. In this study, the in?uence of the total or partial replacement of wheat ?our by chickpea ?our on the quality characteristics of toast bread wa...
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International Food Research Journal, Universiti Putra Malaysia
2012
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=62419 |