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Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours |
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| Authors: | Yonghuan H. Zhao Frank A. Manthey Sam K.C. Chang Home-Jer Hou Shaohong H. Yuan |
| Affiliation: | Author Zhao is with Dept. of Food Science, Heilongjiang August First Land Reclamation Univ., Heilongjiang Province, China. Authors Manthey, Chang, and Yuan are with Dept. of Cereal and Food Sciences, North Dakota State Univ., Fargo, ND 58105. Author Hou is with Whitewave, Inc., Boulder, Colo. Direct inquiries to author Chang (E-mail: ). |
| Abstract: | |
| Keywords: | spaghetti pea lentil chickpea cooking quality objective and sensory characteristics |