| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405820 | LWT - Food Science and Technology | 2011 | 7 Pages |
Abstract
⺠High protein/high antioxidant cookies can be made using pulse flours with or instead of wheat flour. ⺠Finely ground pulse flours increased cookie hardness and decreased spread. ⺠Coarsely ground pulse flours marginally reduced hardness and spread. ⺠Better products were obtained with coarse navy bean and pinto bean flours.
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Authors
Francine Zucco, Yulia Borsuk, Susan D. Arntfield,