S reerama , Y.N. , S ashikala , V.B. , P ratape , V.M. & S ingh , V. ( 2012 ): Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality . Food Chem. , 131 , 462
Brabender, C.W. 1932. Studies with the Farinograph fro predicting the most suitable types of American export wheats and flours for mixing with European soft wheats and flours. Cereal Chem. 9 :617–622.
Shittu, T.A., Raji, A.O. & Sanni, L.O. (2007): Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf. Fd Res. Int., 40, 280–290.
Authors:Gustavo Guadagnucci Fontanari, José Manuel Martins, Marcelo Kobelnik, Iêda Aparecida Pastre, José Alfredo Gomes Arêas, José Paschoal Batistuti, and Fernando Luis Fertonani
Legumes have been consumed for a long time, essentially in the form of grain. Nowadays, these plants are also utilized in other forms such as flour, concentrates, and protein isolates [ 1 , 2 ]. The consumption of