Citations (31)
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Articles from other publishers (26)
E.N. Uukule, W. Embashu, P.N. Kadhila, I.S.E. Ueitele & K.K.M. Nantanga. (2023) Climate smart, underutilised, healthful future cereal: Protein content, hydration properties, starch digestibility and consumer liking of pearl millet-based Oyster mushroom crackers. Food Chemistry Advances 3, pages 100467.
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Carla Gutierrez-Castillo, Sylvia Alcázar-Alay, Julio Vidaurre-Ruiz, María Jimena Correa, Dario M. Cabezas, Ritva Repo-Carrasco-Valencia & Christian R. Encina-Zelada. (2022)
Effect of partial substitution of wheat flour by quinoa (
Chenopodium quinoa
Willd.) and tarwi (
Lupinus mutabilis
Sweet) flours on dough and bread quality
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Nilgün Ertaş. (2021) Improving the cake quality by using red kidney bean applied different traditional processing methods. Journal of Food Processing and Preservation 45:6.
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Facundo Bigne, Alberto Romero, Cristina Ferrero, María C. Puppo & Antonio Guerrero. (2021) New thermal and rheological approaches of chickpea–wheat dough for breadmaking. European Food Research and Technology 247:5, pages 1107-1115.
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Neda Mollakhalili Meybodi, Leila Mirmoghtadaie, Zhaleh Sheidaei & Amir Mohammad Mortazavian. (2019) Wheat Bread: Potential Approach to Fortify its Lysine Content. Current Nutrition & Food Science 15:7, pages 630-637.
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Luís M. Cunha, Susana C. Fonseca, Rui C. Lima, José Loureiro, Alexandra S. Pinto, M. Carlota Vaz Patto & Carla Brites. (2019) Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification. Foods 8:7, pages 235.
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Anne-Flore Monnet, Karima Laleg, Camille Michon & Valérie Micard. (2019) Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties. Trends in Food Science & Technology 86, pages 131-143.
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Muge Hendek Ertop & Yunus Coşkun. (2018) Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology. Journal of Food Processing and Preservation 42:7, pages e13650.
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Damla BARIŞIK & Şebnem TAVMAN. (2018) Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine EtkisiUsing Chickpea Flour in Gluten Free Bread Formulation to Effect of Bread Quality. Akademik Gıda 16:1, pages 33-41.
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Chandrima Shrivastava & Snehasis Chakraborty. (2018) Bread from wheat flour partially replaced by fermented chickpea flour: Optimizing the formulation and fuzzy analysis of sensory data. LWT 90, pages 215-223.
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Francesca Melini, Valentina Melini, Francesca Luziatelli & Maurizio Ruzzi. (2017) Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review. Comprehensive Reviews in Food Science and Food Safety 16:5, pages 1101-1122.
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Betul Canan Ozkahraman, Gulum Sumnu & Serpil Sahin. (2015) Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven. Journal of Food Science and Technology 53:3, pages 1567-1575.
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Facundo Bigne, María C. Puppo & Cristina Ferrero. (2016) Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling. LWT - Food Science and Technology 65, pages 1008-1016.
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Jyotsna Rajiv & C. Soumya. (2014) Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains. Journal of Food Measurement and Characterization 9:2, pages 135-142.
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Courtney W. Simons, Emily Hunt-Schmidt, Senay Simsek, Clifford Hall & Atanu Biswas. (2014) Texturized Pinto Bean Protein Fortification in Straight Dough Bread Formulation. Plant Foods for Human Nutrition 69:3, pages 235-240.
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Alessandra Durazzo, Valeria Turfani, Elena Azzini, Giuseppe Maiani & Marina Carcea. (2013) Phenols, lignans and antioxidant properties of legume and sweet chestnut flours. Food Chemistry 140:4, pages 666-671.
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Joelle E. Romanchik-Cerpovicz, Amy E. Abbott & Laura A. Dent. (2011) Sensory Evaluation Ratings and Moisture Contents Show that Soy Is Acceptable as a Partial Replacement for All-Purpose Wheat Flour in Peanut Butter Graham Crackers. Journal of the American Dietetic Association 111:12, pages 1912-1916.
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