Effect of Navy bean processing on dough rheological properties and bread-making potential.
Citation
Des Marchais, L.-P., Villeneuve, S., L'Hocine, L., and Pitre, M. (2015). "Effect of Navy bean processing on dough rheological properties and bread-making potential.", International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015. (Poster)
Publication date
2015-12-31