1981•Cereal ChemistryRequires access

Effects of addition of Great Northern bean flour and protein concentrates on rheological properties of dough and baking quality of bread.

Shridhar K. Sathe, J. G. Ponte, P. D. RANGNEKAR, Dattajirao K. Salunkhe

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Key concepts: Rheology, Chemistry, Food science, Wheat flour, Bread making, Composite material, Materials science

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Effects of addition of Great Northern bean flour and protein concentrates on rheological properties of dough and baking quality of bread. — Research Paper | ScholarLens