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Page 1
Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review.
Foods. 2022 Oct 20;11(20):3287. doi: 10.3390/foods11203287.
Foods. 2022.
PMID: 37431033
Free PMC article.
Review.
Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review.
Olakanmi SJ, Jayas DS, Paliwal J.
Olakanmi SJ, et al.
Compr Rev Food Sci Food Saf. 2023 May;22(3):1817-1838. doi: 10.1111/1541-4337.13131. Epub 2023 Mar 13.
Compr Rev Food Sci Food Saf. 2023.
PMID: 36916025
Review.
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Quality Characterization of Fava Bean-Fortified Bread Using Hyperspectral Imaging.
Olakanmi SJ, Jayas DS, Paliwal J, Chaudhry MMA, Findlay CRJ.
Olakanmi SJ, et al.
Foods. 2024 Jan 11;13(2):231. doi: 10.3390/foods13020231.
Foods. 2024.
PMID: 38254532
Free PMC article.
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