has been cited by the following article(s):
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[1]
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Physiochemical properties of jet-cooked amaranth and improved rheological properties by processed oat bran
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Future Foods,
2022 |
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[2]
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Caracterización y aptitud tecnológica de residuos agroindustriales y cultivos andinos para el diseño y desarrollo de alimentos
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2022 |
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[3]
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Thymus vulgaris vandeninio ekstrakto įtaka fermentuotų kvietinių kepinių saugos ir kokybės rodikliams
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2022 |
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[4]
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Characterization and technological potential of underutilized ancestral andean crop flours from Ecuador
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Maecker… - Agronomy,
2021 |
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[5]
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Effect of Ultrasound Treatment on the Physicochemical, Nutraceutical, and Functional Properties of Lupine Flour
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Journal of Agricultural Science and Technology,
2021 |
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[6]
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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
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2021 |
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[7]
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Raf ömrü uzun lüpen unu üretimi ve besinsel-fonksiyonel özellikleri geliştirilmiş makarna ve ekmek üretiminde kullanımı
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2021 |
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[8]
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Enrichment of cakes and cookies with pulse flours. A review
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Núñez, M Gómez - Food Reviews International,
2021 |
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[9]
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Investigation of Macadamia Flour Fortified to Wheat Flour in Bread Making
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Journal of Global Pharma Technology,
2020 |
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[10]
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Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread
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[1]
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Enrichment of Cakes and Cookies with Pulse Flours. A Review
Food Reviews International,
2023
DOI:10.1080/87559129.2021.1983591
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[2]
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Effect of jet-cooking on rheological properties of navy bean flour suspensions
Food Chemistry Advances,
2023
DOI:10.1016/j.focha.2023.100316
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[3]
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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 Research International,
2023
DOI:10.1016/j.foodres.2023.113630
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[4]
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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
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[5]
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Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador
Agronomy,
2021
DOI:10.3390/agronomy11091693
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[6]
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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
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[7]
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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
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