[PDF] semanticscholar.org

[PDF][PDF] Effect of the chickpea (Cicer arietinum L.) flour addition on physicochemical properties of wheat bread

S Man, A Păucean, S Muste… - Bulletin UASVM Food …, 2015 - pdfs.semanticscholar.org
Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds
and it could be an ideal ingredient for improving the nutritional value of bread and bakery …
被引用次数：72 相关文章

Effect of the chickpea (Cicer arietinum L.) flour addition on physicochemical properties of wheat bread.

S Man, A Păucean, S Muste, A Pop - 2015 - cabidigitallibrary.org
Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds
and it could be an ideal ingredient for improving the nutritional value of bread and bakery …
[PDF] academia.edu

[PDF][PDF] Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread

S MAN, A PĂUCEAN, S MUSTE… - Bulletin UASVM Food …, 2015 - academia.edu
Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds
and it could be an ideal ingredient for improving the nutritional value of bread and bakery …
[PDF] researchgate.net

[PDF][PDF] Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread

S MAN, A PĂUCEAN, S MUSTE… - Bulletin UASVM Food …, 2015 - researchgate.net
Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds
and it could be an ideal ingredient for improving the nutritional value of bread and bakery …
[PDF] academia.edu

[PDF][PDF] Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread

S MAN, A PĂUCEAN, S MUSTE… - Bulletin UASVM Food …, 2015 - academia.edu
Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds
and it could be an ideal ingredient for improving the nutritional value of bread and bakery …