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In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction.
Food Res Int. 2023 Dec;174(Pt 1):113630. doi: 10.1016/j.foodres.2023.113630. Epub 2023 Oct 25.
Food Res Int. 2023.
PMID: 37986480
Free article.
Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat bread.
Johnston C, Leong SY, Teape C, Liesaputra V, Oey I.
Johnston C, et al. Among authors: teape c.
Food Chem. 2024 Aug 15;449:139321. doi: 10.1016/j.foodchem.2024.139321. Epub 2024 Apr 9.
Food Chem. 2024.
PMID: 38615637
Free article.
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