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Author

Ahmed Gomaa

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Open access Sep 2026

Freeze-Drying Enhances Functional Properties and Sensory Acceptability of Cranberry Bean (Phaseolus vulgaris L.) Flour in Gluten-Free Cupcakes

While legume flours can improve nutritional quality of gluten-free baked products, the influence of drying methods on precooked cranberry bean (Phaseolus vulgaris L.) flour and its baking performance remain underexplored. This study compared oven-drying (OD) and freeze-drying (FD) effects on the physicochemical and nut...

Nour Elhouda Bouhlel, Sana Azeiez, Ahmed Gomaa et al. · 0 citations

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