Investigates cookie quality optimization in wheat flours, suggesting sustainable flour utilization methods.
This study investigated the stream-specific functional, rheological, thermal, and end-product properties of roller-milled wheat flour streams, including break (B1-B4), reduction (C1-C5), and straight-run flour (SRF), to develop a sustainable framework...
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Hitlamani et al. (2026) studied this question.
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