Incorporation of pulse flours with coarse and fine particle size milled from green lentils (Lens culinars), yellow peas (Pisum sativum L.), navy beans (Phaselous vulgaris L.), and pinto beans (Phaselous vulgari L.) into baked products
The effect of utilization of pulse flours with coarse and fine particle size milled from green lentils, yellow peas, navy beans, and pinto beans in pita bread and pan bread was studied. Composites containing 25, 50, 75, and 100% pulse flours were studied for pita baking, and 10, 15, and 25% for pan...
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2011
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| Online Access: | http://hdl.handle.net/1993/4803 |