Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

著录项

• 来源
  《Cereal Chemistry》 |2019年第4期|共13页
• 作者

  Bourré Lindsay; Frohlich Peter; Young Gina; Borsuk Yulia; Sopiwnyk Elaine; Sarkar Ashok; Nickerson Michael T.; Ai Yongfeng; Dyck Adam; Malcolmson Linda;

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• 作者单位

  Canadian International Grains Institute (Cigi)Winnipeg Manitoba Canada;

  Canadian International Grains Institute (Cigi)Winnipeg Manitoba Canada;

  Canadian International Grains Institute (Cigi)Winnipeg Manitoba Canada;

  Canadian International Grains Institute (Cigi)Winnipeg Manitoba Canada;

  Canadian International Grains Institute (Cigi)Winnipeg Manitoba Canada;

  Canadian International Grains Institute (Cigi)Winnipeg Manitoba Canada;

  Department of Food and Bioproduct SciencesUniversity of SaskatchewanSaskatoon Saskatchewan Canada;

  Department of Food and Bioproduct SciencesUniversity of SaskatchewanSaskatoon Saskatchewan Canada;

  Warburton Foods Ltd.Saint Francois Xavier Manitoba Canada;

  Warburton Foods Ltd.Saint Francois Xavier Manitoba Canada;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业化学;
• 关键词

  milling; navy bean flour; particle size; pulse flour; red lentil flour; yellow pea flour;

  机译：铣削;海军豆粉;粒度;脉冲粉;红扁豆面粉;黄豌豆粉;