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2 research outputs found
Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread
Author
Alani S. R.
Byung-Kee Baik
+12Â more
D'Appolonia B. L.
Finney K. F.
In Hwa Han
Jenkins D. J. A.
Kulp K.
Kushi L. H.
Patel K. M.
Patterson C. A.
Rastogi A.
Sathe S. K.
Silaula S. M.
Tovar J.
Publication venue
'Scientific Societies'
Publication date
Field of study
No full text
Crossref
Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars
Author
A. Austin
A. Bozzini
+53Â more
A. O. Elkhalifa
A. Pasqualone
A. Rastogi
A. Senthil
AACC
C. I. Iwuoha
C. M. Hasler
C. W. Wrigley
Constantina Tzia
D. Sabanis
D. Trainer
D. W. Axford
Dimitrios Sabanis
E. Gallagher
E. Hallen
E. K. Arendt
E. M. Faergestad
E. W. Toepfer
F. Martinez
G. Boggini
G. Dervas
G. Doxastakis
G. Troccoli
H. P. Sivaramakrishnan
H. R. Sharma
ISO 13299
J. K. Chavan
K. D. Nishita
L. A. Pasqui
L. Navickis
M. A. Raidi
M. Alpaslan
M. H. Boyacioglu
M. L. Martin
M. Maleki
P. A. Murphy
P. D. Ribotta
P. Feillet
R. Graybosch
R. R. Roach
S. A. Watson
S. Dhingra
S. E. Fleming
S. Gujral
S. Gujral
S. Hooda
S. K. Kim
S. M. Silaula
S. Sharma
T. A. El-Adawy
W. H. Kunerth
Y. Coskuner
Y. Pomeranz
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
No full text
