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Performance of lentil and chickpea flour in deep-fried crust model (DFCM): oil barrier and crispy properties

Crossref DOI link: https://doi.org/10.1007/s11694-018-9944-8

Published Online: 2018-10-26

Published Print: 2019-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Shokrollahi Yancheshmeh, Behdad

Mohebbi, Mohebbat

Varidi, Mehdi

Razavi, Seyyed Mohammad

Ansarifar, Elham
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Text and Data Mining valid from 2018-10-26
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Article History

Received: 3 August 2014

Accepted: 21 December 2015

First Online: 26 October 2018