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Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions
Open AccessEditorial

Current Trends in the Realm of Baking: When Indulgent Consumers Demand Healthy Sustainable Foods

1
School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada
2
Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
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Authors to whom correspondence should be addressed.
Foods 2019, 8(10), 518; https://doi.org/10.3390/foods8100518
Received: 14 October 2019 / Accepted: 17 October 2019 / Published: 21 October 2019
Note: In lieu of an abstract, this is an excerpt from the first page.

The term “baked goods” encompasses multiple food products made from flour (typically wheat flour) [...] View Full-Text
MDPI and ACS Style

Martinez, M.M.; Gomez, M. Current Trends in the Realm of Baking: When Indulgent Consumers Demand Healthy Sustainable Foods. Foods 2019, 8, 518.

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