Work

Studies on cake quality made of wheat–chickpea flour blends

Year: 2007

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2007.11.024

Authors: Manuel Gómez, Bonastre Oliete, Cristina M. Rosell, Valentín Pando, Encarnación Fernández

Institutions: Universidad de Valladolid, Instituto de Agroquímica y Tecnología de Alimentos

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2058773076

FWCI: 4.094

Cites: 37

Cited by: 354

Related to: 10