Search Results - Olakanmi, Sunday J.

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  1. 1
    Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

    Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review by Olakanmi, Sunday J, Jayas, Digvir S, Paliwal, Jitendra

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  2. 2
    Quality Characterization of Fava Bean-Fortified Bread Using Hyperspectral Imaging

    Quality Characterization of Fava Bean-Fortified Bread Using Hyperspectral Imaging by Olakanmi, Sunday J, Jayas, Digvir S, Paliwal, Jitendra, Chaudhry, Muhammad Mudassir Arif, Findlay, Catherine Rui Jin

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  3. 3
    Impact of Particle Size on the Physicochemical, Functional, and In Vitro Digestibility Properties of Fava Bean Flour and Bread

    Impact of Particle Size on the Physicochemical, Functional, and In Vitro Digestibility Properties of Fava Bean Flour and Bread by Olakanmi, Sunday J, Jayas, Digvir S, Paliwal, Jitendra, Aluko, Rotimi E

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  4. 4
    Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review

    Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review by Olakanmi, Sunday J., Jayas, Digvir S., Paliwal, Jitendra

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  5. 5
    Innovations in nondestructive assessment of baked products: Current trends and future prospects

    Innovations in nondestructive assessment of baked products: Current trends and future prospects by Olakanmi, Sunday J., Bharathi, Vimala S. K., Jayas, Digvir S., Paliwal, Jitendra

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  6. 6
    Effect of particle size on the rheology, baking characteristics, and microstructure of fava bean-fortified bread

    Effect of particle size on the rheology, baking characteristics, and microstructure of fava bean-fortified bread by Olakanmi, Sunday J., Jayas, Digvir S., Paliwal, Jitendra, Arif Chaudhry, Muhammad Mudassir

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