articleTop 10% cited
Studies on cake quality made of wheat–chickpea flour blends
LWT · 2007 · Vol. 41(9) · pp. 1701–1709
Manuel Gómez✉Bonastre OlieteCristina M. Rosell(Instituto de Agroquímica y Tecnología de Alimentos)Valentín Pando(Universidad de Valladolid)Encarnación Fernández
Food composition and propertiesPhytase and its ApplicationsPlant Micronutrient Interactions and EffectsChewinessFood scienceWheat flourWhole wheatChemistryMathematics
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