Innovations in nondestructive assessment of baked products: Current trends and future prospects.
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- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 4, p. 1, doi. 10.1111/1541-4337.13385
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- Publication type:
- Article
Works matching AU Olakanmi, Sunday J.
Results: 5
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Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 3, p. 1817, doi. 10.1111/1541-4337.13131
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- Publication type:
- Article
3
Impact of Particle Size on the Physicochemical, Functional, and In Vitro Digestibility Properties of Fava Bean Flour and Bread.
- Published in:
- Foods, 2024, v. 13, n. 18, p. 2862, doi. 10.3390/foods13182862
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- Publication type:
- Article
4
Quality Characterization of Fava Bean-Fortified Bread Using Hyperspectral Imaging.
- Published in:
- Foods, 2024, v. 13, n. 2, p. 231, doi. 10.3390/foods13020231
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- Publication type:
- Article
5
Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review.
- Published in:
- Foods, 2022, v. 11, n. 20, p. 3287, doi. 10.3390/foods11203287
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- Publication type:
- Article