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

Author:

Johnston Courtney,Ying Leong Sze,Teape CallumORCID,Liesaputra Veronica,Oey IndrawatiORCID

Funder

Tertiary Education Commission

University of Otago

Riddet Institute

Publisher

Elsevier BV

Subject

Food Science

Reference75 articles.

1. AACC. (1999). Method 74-09.01. Measurement of bread firmness by Universal Testing Machine. Approved November 3, 1999. In American Association for Clinical Chemistry AACC Approved Methods of Analysis, 11th Ed. Cereals and Grains Association, St. Paul, MN, U.S.A.

2. AACC. (2001). Method 10-05.01. Guidelines for measurement of volume by rapeseed displacement. Approved October 17, 2001. In American Association for Clinical Chemistry AACC Approved Methods of Analysis, 11th Ed. Cereals and Grains Association, St. Paul, U.S.A.

3. Pea, lentil and chickpea protein application in bread making;Aider;Journal of Food Research,2012

4. Characteristics of thick kmaj bread enrichment with faba bean (Vicia faba) flour;Ajo;Quality Assurance and Safety of Crops and Foods,2013

5. Understanding in vivo mastication behaviour and in vitro starch and protein digestibility of pulsed electric field-treated black beans after cooking;Alpos;Foods,2021

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