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International journal of food science & technology, v.45 no.3, 2010년, pp.610 - 620
Yamsaengsung, Ram ( ) , Schoenlechner, Regine (Department of Chemical Engineering, Faculty of Engineering, Prince of Songkla University, Hat Yai, Thailand 90112) , Berghofer, Emmerich ( )
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SummaryThe effects of the addition of chickpea (Cicer arietinum), emulsifier and altered amount of water on the functional properties (bread volume, colour of crust, crumb texture and crumb porosity) of white and whole wheat bread were investigated applying a screening three factorial design. Additi...
10.1002/(SICI)1097-0010(199803)76:3<377::AID-JSFA957>3.0.CO;2-R
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