Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sunday J. Olakanmi"'
Publikováno v:
Foods, Vol 13, Iss 18, p 2862 (2024)
Fava beans, renowned for their nutritional value and sustainable cultivation, are pivotal in various food applications. This study examined the implications of varying the particle size on the functional, physicochemical, and in vitro digestibility p
Externí odkaz:
https://doaj.org/article/3b5c0e0b01fb4893a00296856223a77a
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:
Foods, Vol 11, Iss 20, p 3287 (2022)
Bread is one of the most widely consumed foods in all regions of the world. Wheat flour being its principal ingredient is a cereal crop low in protein. The protein content of a whole grain of wheat is about 12–15% and is deficit in some essential a
Externí odkaz:
https://doaj.org/article/69180f0eaddc4cbda4b315553db68e03
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 22:1817-1838
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04e32951f1f651f3a2dc4ddb201a3e17
https://doi.org/10.1111/1541-4337.13131
https://doi.org/10.1111/1541-4337.13131