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Articles

Effects of legume flours on batter rheology and cake physical quality

Article number

1152_24

Pages

175 – 182

Language

English

Abstract

Publication

III International Conference on Agricultural and Food Engineering

Authors

A. Aydogdu, B.C. Ozkahraman, G. Sumnu, S. Sahin

Keywords

chickpea, lentil, pea, functional, texture, volume

Full text

https://doi.org/10.17660/ActaHortic.2017.1152.24

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