Incorporation of pulse flours (green lentils, navy beans, yellow peas, and pinto beans) of different particle sizes into pita bread.

被引：0

|

作者：

Borsuk, Y. ^{[1
]}

Arntfield, S. ^{[1
]}

Lukow, O. ^{[2
]}

机构：

[1] Univ Manitoba, Dept Food Sci, Winnipeg, MB R3T 2N2, Canada

[2] Agr & Agri Food Canada, Winnipeg, MB R3T 2M9, Canada

来源：

CANADIAN JOURNAL OF PLANT SCIENCE | 2011年 / 91卷 / 02期

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D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

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页码：373 / 373

页数：1

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[2] Incorporation of pulse flours of different particle size in relation to pita bread quality
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