articleTop 10% cited
Dough rheology and bread quality of wheat–chickpea flour blends
Industrial Crops and Products · 2011 · Vol. 36(1) · pp. 196–202
Idriss Mohammed(University of Aleppo)Ahmed Abdelrahman✉(Technische Universität Berlin)B. Senge(Technische Universität Berlin)
Food composition and propertiesPolysaccharides Composition and ApplicationsAgricultural Engineering and MechanizationWheat flourAbsorption of waterFood scienceRheologyFarinographBread makingWheat breadMaterials scienceChemistryMathematics
Citations
285
FWCI
6.11
field-weighted impact
References
44
Percentile
97%
vs. same field & year
Citations per year
References
Bread baking – A review
Journal of Food Engineering · 2007 · 378 citations
Nutritional quality of important food legumes
Food Chemistry · 2005 · 762 citations
Studies on cake quality made of wheat–chickpea flour blends
LWT · 2007 · 339 citations
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