Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review von Olakanmi, Sunday J, Jayas, Digvir S, Paliwal, Jitendra

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Quality Characterization of Fava Bean-Fortified Bread Using Hyperspectral Imaging von Olakanmi, Sunday J, Jayas, Digvir S, Paliwal, Jitendra, Chaudhry, Muhammad Mudassir Arif, Findlay, Catherine Rui Jin

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Impact of Particle Size on the Physicochemical, Functional, and In Vitro Digestibility Properties of Fava Bean Flour and Bread von Olakanmi, Sunday J, Jayas, Digvir S, Paliwal, Jitendra, Aluko, Rotimi E

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Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review von Olakanmi, Sunday J., Jayas, Digvir S., Paliwal, Jitendra

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Innovations in nondestructive assessment of baked products: Current trends and future prospects von Olakanmi, Sunday J., Bharathi, Vimala S. K., Jayas, Digvir S., Paliwal, Jitendra

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Effect of particle size on the rheology, baking characteristics, and microstructure of fava bean-fortified bread von Olakanmi, Sunday J., Jayas, Digvir S., Paliwal, Jitendra, Arif Chaudhry, Muhammad Mudassir

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