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pro vyhledávání: '"Catherine Rui Jin Findlay"'
Autor:
Sunday J. Olakanmi, Digvir S. Jayas, Jitendra Paliwal, Muhammad Mudassir Arif Chaudhry, Catherine Rui Jin Findlay
Publikováno v:
Foods, Vol 13, Iss 2, p 231 (2024)
As the demand for alternative protein sources and nutritional improvement in baked goods grows, integrating legume-based ingredients, such as fava beans, into wheat flour presents an innovative alternative. This study investigates the potential of hy
Externí odkaz:
https://doaj.org/article/f2d043f021904bea880c2d0dfe080ace
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 22:1613-1632
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::316a32a62ccc05dfc4c8db186368821b
https://doi.org/10.1111/1541-4337.13123
https://doi.org/10.1111/1541-4337.13123