Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties - ScienceDirect

Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties - ScienceDirect

Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena - ScienceDirect

A novel baking additive: Preparation, characterization, and application of chitosan hydrochloride/carboxymethyl starch sodium nano-gel for wheat bread - ScienceDirect

Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins - ScienceDirect

Healthy expectations of high hydrostatic pressure treatment in food processing industry - ScienceDirect

Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products - ScienceDirect

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Enzymatic modification of starch: A green approach for starch applications - ScienceDirect

PDF) Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour

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Plant proteins at low concentrations as natural emulsifiers for an effective orange essential oil microencapsulation by spray drying - ScienceDirect