|
[1]
|
Germinated/fermented legume flours as functional ingredients in wheat‐based bread: A review
Journal of Food Science,
2025
DOI:10.1111/1750-3841.70022
|
|
|
|
|
[2]
|
Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations
Frontiers in Nutrition,
2024
DOI:10.3389/fnut.2024.1370086
|
|
|
|
|
[3]
|
Impact of conventional and emerging processing methods on alternative breads– a comprehensive review and meta-analysis
Critical Reviews in Food Science and Nutrition,
2024
DOI:10.1080/10408398.2024.2442527
|
|
|
|
|
[4]
|
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 Research International,
2023
DOI:10.1016/j.foodres.2023.113630
|
|
|
|
|
[5]
|
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 Research International,
2023
DOI:10.1016/j.foodres.2023.113630
|
|
|
|
|
[6]
|
Enrichment of Cakes and Cookies with Pulse Flours. A Review
Food Reviews International,
2023
DOI:10.1080/87559129.2021.1983591
|
|
|
|
|
[7]
|
Effect of jet-cooking on rheological properties of navy bean flour suspensions
Food Chemistry Advances,
2023
DOI:10.1016/j.focha.2023.100316
|
|
|
|
|
[8]
|
Ultrasound-treated lupin (Lupinus albus L.) flour: Protein- and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index
LWT,
2021
DOI:10.1016/j.lwt.2021.111767
|
|
|
|
|
[9]
|
Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador
Agronomy,
2021
DOI:10.3390/agronomy11091693
|
|
|
|
|
[10]
|
Ultrasound-treated lupin (Lupinus albus L.) flour: Protein- and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index
LWT,
2021
DOI:10.1016/j.lwt.2021.111767
|
|
|
|
|
[11]
|
Ultrasound-treated lupin (Lupinus albus L.) flour: Protein- and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index
LWT,
2021
DOI:10.1016/j.lwt.2021.111767
|
|
|
|