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Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges.
Crit Rev Food Sci Nutr. 2016;56(5):835-57. doi: 10.1080/10408398.2013.814044.
Crit Rev Food Sci Nutr. 2016.
PMID: 25675266
Review.
Flour quality and disproportionation of bubbles in bread doughs.
Chakrabarti-Bell S, Wang S, Siddique KHM.
Chakrabarti-Bell S, et al.
Food Res Int. 2014 Oct;64:587-597. doi: 10.1016/j.foodres.2014.07.025. Epub 2014 Aug 1.
Food Res Int. 2014.
PMID: 30011692
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Automated thresholding and analysis of microCT scanned bread dough.
Jensen S, Samanta S, Chakrabarti-Bell S, Regenauer-Lieb K, Siddique KH, Wang S.
Jensen S, et al. Among authors: chakrabarti bell s.
J Microsc. 2014 Nov;256(2):100-10. doi: 10.1111/jmi.12163. Epub 2014 Aug 21.
J Microsc. 2014.
PMID: 25142372
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