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New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges

Version 2 2024-06-04, 05:54
Version 1 2022-04-28, 09:01
journal contribution
posted on 2024-06-04, 05:54 authored by SA Siddiqui, MMC Mahmud, G Abdi, U Wanich, MQU Farooqi, N Settapramote, S Khan, SA Wani
New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges

History

Journal

Journal of Food Biochemistry

Volume

46

Article number

ARTN e14185

Location

United States

ISSN

0145-8884

eISSN

1745-4514

Language

English

Publication classification

C1 Refereed article in a scholarly journal

Issue

9

Publisher

WILEY

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    Research Publications

    Categories

    Keywords

    Science & TechnologyLife Sciences & BiomedicineBiochemistry & Molecular BiologyFood Science & Technologybakerynew alternativesprocessingsustainable sourceswheatBY-PRODUCTSNUTRITIONAL QUALITYHEALTH-BENEFITSPARTICLE-SIZEFLOURBUCKWHEATBREADLEGUMESGRAINRISK3006 Food sciences

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    All Rights Reserved

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