Open AccessComparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends
Author(s) -
Haq Nawaz,
Muhammad Aslam Shad,
Rabia Mehmood,
Tanzila Rehman,
Hira Munir
Publication year - 2015
Publication title -
international journal of food and allied sciences
Language(s) - English
Resource type - Journals
eISSN - 2415-0290
pISSN - 2413-2543
DOI - 10.21620/ijfaas.v1i2.12
Subject(s) - legume , food science , swelling capacity , swelling , solubility , bulk density , mixing (physics) , materials science , agronomy , chemistry , mathematics , composite material , biology , organic chemistry , ecology , physics , quantum mechanics , soil water
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