The use of red lentil flour in bakery products Docs, News, Trend , Saturday December 26th, 2020 SHARE Tweet The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? A new interesting research paper by Mia Marchini, Eleonora Carini, Nicolò Cataldi, Fatma Boukid, Massimo Blandino, Tommaso Ganino, Elena Vittadini and Nicoletta Pellegrini. A study on the use of red lentil flour for bakery products development.
