[HTML][HTML] Effect of particle size on the rheology, baking characteristics, and microstructure of fava bean-fortified bread
Abstract Effects of substituting fava beans flour of three particle sizes (0.14 mm, 0.5 mm, and
1.0 mm) at 10, 20, 30 and 40% to wheat flour were determined on the rheological properties …
1.0 mm) at 10, 20, 30 and 40% to wheat flour were determined on the rheological properties …
[HTML][HTML] Towards the establishment of a green and sustainable analytical methodology for hyperspectral imaging-based authentication of wholemeal bread
M Medina-García, EA Roca-Nasser… - Food Control, 2024 - Elsevier
The increased interest in whole-grain products, along non unified European regulations on
the composition of wholemeal bread could lead to its misleading labelling. Therefore, to …
the composition of wholemeal bread could lead to its misleading labelling. Therefore, to …