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Research article

First published 2021-4

Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder ( Phyllanthus emblica L.) addition on the functional properties of bread

Tasleem A Zafar, Ahmad R Allafi, Dina Alkandari [...]

Food Science and Technology International

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Research article

First published 2016-9

Consumer perceptions,descriptive profile,and mechanical properties of a novel product with chickpea flour: Effect of ingredients

María José Jiménez, Amparo Tárrega, Raúl Fuentes [...]

Food Science and Technology International

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Research article

First published 2018-10

Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum

Soulef Benkadri, Ana Salvador, Mohammed N Zidoune [...]

Food Science and Technology International

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Research article

First published 2007-08

Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread

R.G. Utrilla-Coello, P. Osorio-Díaz, L.A. Bello-Pérez

Food Science and Technology International

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Research article

First published 2020-4

Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea,sorghum,and maize flours

Shuyang Wang, Matthew G Nosworthy, James D House [...]

Food Science and Technology International

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Research article

First published 2018-10

Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour

Manuel Felix, Nadia Isurralde, Alberto Romero [...]

Food Science and Technology International

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Research article

First published 2015-10

Gluten-free dough-making of specialty breads: Significance of blended starches,flours and additives on dough behaviour

Concha Collar, Paola Conte, Costantino Fadda [...]

Food Science and Technology International

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Research article

First published 2017-12

Products of chickpea processing as texture improvers in gluten-free bread

Libby G Bird, Casey L Pilkington, Agung Saputra [...]

Food Science and Technology International

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Research article

First published 1996-6

Development of Weaning Foods Based on Malted,Popped,and Roller-Dried Barley and Chickpea

Asrat Wondimu, Nagappa G. Malleshi

Food and Nutrition Bulletin

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Research article

First published 2016-12

Comparative study of the physicochemical,compositional and functional properties of eight flours obtained from different plant materials found in Colombia

Seneida Lopera-Cardona, Cecilia Gallardo, Jairo Umaña-Gallego [...]

Food Science and Technology International

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