Effects of Red Lentil Flour Gels on the Development and Rheological Parameters of Dough and Bread Texture.

Gels · 2025 · PMC12652885 · PMID 41294579

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an increasing trendno p-value reported

Similarly, Figure 2 b shows an increasing trend in G′′ values with the addition of lentil flour, suggesting reduced viscous flow and greater resistance to deformation.

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