Incorporating ingredients into Bakery Products: Creating faba bean-wheat composite bread with varying inclusion levels. Low percentages aim to replace soy in commercial bread-making, while higher inclusions focus on improved nutrition. Cream crackers and snacks will also be developed in collaboration with the industry. Evaluation of faba-enriched products includes physical, sensory, and flavour properties.<\/li>\n<\/ol>\n[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
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