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Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development.

• Authors : Patil, Nikhil Dnyaneshwar¹ (AUTHOR); Bains, Aarti² (AUTHOR); Sridhar, Kandi³ (AUTHOR)

Subjects: *CHICKPEA; *NEW product development; *BAKED products

• Source: Journal of Food Biochemistry. 2/7/2024, Vol. 2024, p1-29. 29p.

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VALORIZATION OF COMMON BEAN (PHASEOLUS VULGARIS L.) BY-PRODUCTS TO OBTAIN NEW BAKERY PRODUCTS.

• Authors : Maier, Alina¹; Canja, Cristina Maria¹; Lupu, Mirabela Ioana¹

• Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2023, Vol. 23, p113-120. 8p.

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THE EFFECT OF SASKATOON BERRY (AMELANCHIER ALNIFOLIA NUTT.) ADDITION ON THE TECHNOLOGICAL PROPERTIES OF WHEAT FLOUR AND THE QUALITY OF BISCUITS.

• Authors : Kolesárová, Anna¹ ; Solgajová, Miriam¹; Bojňanská, Tatiana¹

Subjects: *BISCUITS; *FLOUR; *FLOUR quality

• Source: Journal of Microbiology, Biotechnology & Food Sciences. 2022 Special Issue, Vol. 12, p1-5. 5p.

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DESARROLLO DE UNA GALLETA DE SAL CON ADICIÓN DE PASTA DE SOYA.

• Authors : Hernández, Gwendolyne¹ ; Álvarez, Marta¹; Núñez de Villavicencio, Margarita¹

Subjects: *MISO; *EXPERIMENTAL design; *BAKED products

• Source: Ciencia y Tecnologia de los Alimentos. may-ago2022, Vol. 32 Issue 2, p39-43. 5p.

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Relationships among Structure, Physicochemical Properties and In Vitro Digestibility of Starches from Ethiopian Food Barley Varieties.

• Authors : Gebre, Bilatu Agza; Xu, Zekun; Ma, Mengting

Subjects: STARCH; WHEAT starch; BARLEY

• Source: Foods; Apr2024, Vol. 13 Issue 8, p1198, 15p

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Reformulation: the Champion of Product Development.

Subjects: *FOOD habits; *NEW product development; *BAKED products

• Source: Food Marketing & Technology. Aug2021, Vol. 35 Issue 4, p15-17. 3p.

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NEW PRODUCT SHOWCASE.

Subjects: *NEW product development; *HOLISTIC medicine; *BAKED products

• Source: Natural Foods Merchandiser. Sep/Oct2021, Vol. 42 Issue 5, p90-95. 6p.

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Breadsource to receive government funding to produce 40 new products.

Subjects: *NEW product development; *SOURDOUGH bread; *BAKED products

• Source: Bakers Journal: Voice of the Canadian Baking Industry. Nov2023, Vol. 83 Issue 7, p8-8. 1/4p.

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ALWAYS INNOVATING: Consumers search for crackers that adhere to plant-based, vegan, gluten-free, and other dietary choices.

• Authors : Friedberg, Joyce

Subjects: *CRACKERS; *BAKED products; *CHICKPEA

• Source: Snack Food & Wholesale Bakery. Jul2020, Vol. 109 Issue 7, p26-33. 6p.

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Development and quality characteristics of shelf-stable soy-agushie: a residual by-product of soymilk production.

• Authors : Nti, Christina A.¹; Plahar, Wisdom A.²; Annan, Nana T.²

Subjects: *SOYMILK; *AMINO acid analysis; *SOYBEAN research

• Source: Food Science & Nutrition. Mar2016, Vol. 4 Issue 2, p315-321. 7p.

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