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Impact of Partial Replacement of Wheat Flour with Chickpea ..:
A.G.S.K. Pushpakumara
;
N. Gunasesakara
;
H. M.T. Herath
.
https://www.tandfonline.com/doi/10.1080/10942912.2023.2223778. , 2023
Link:
https://doi.org/10.1080/10942912.2023.2223778
RT Journal T1
Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:41fa19092ad24c449c4a93f425ae835d&Exemplar=1&LAN=DE A1 A.G.S.K. Pushpakumara A1 N. Gunasesakara A1 H. M.T. Herath A1 T. Madhujith PB Taylor & Francis Group YR 2023 K1 Chickpea K1 Tea buns K1 Flour blends K1 Dough development K1 Specific volume K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF https://www.tandfonline.com/doi/10.1080/10942912.2023.2223778 LK http://dx.doi.org/https://doi.org/10.1080/10942912.2023.2223778 DO https://doi.org/10.1080/10942912.2023.2223778 SF ELIB - SuUB Bremen
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