• A comparative rheological study of amaranth, wheat and chickpea doughs 

      Santos-Raez, Isidro Maria; Rubio-Merino, Julia; Rubio-Hernandez, Francisco Jose; Gomez-Merino, Ana Isabel; Arjona-Escudero, Jose Luis; [et al.] (2019-10-02)
      Legume flours due to their nutritional benefits (e.g., high levels of proteins, fiber, complex carbohydrates, micronutrients and vitamins) are ideal ingredients for improving the nutritional value of bread and bakery ...