Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread.AuthorsPrevitali, Maria Assunta; Mastromatteo, Marcella; De Vita, Pasquale; Ficco, Donatella Bianca Maria; Conte, Amalia; Del Nobile, Matteo AlessandroPublicationInternational Journal of Food Science & Technology, 2014, Vol 49, Issue 11, p2382ISSN0950-5423Publication typeArticleDOI10.1111/ijfs.12559