Ni, QianqianRanawana, VirenHayes, HelenHayward, NicholasStead, DavidRaikos, Vassilios2020-09-012020-09-012020-09-25Ni, Q, Ranawana, V, Hayes, H, Hayward, N, Stead, D & Raikos, V 2020, 'Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread : Effects on Physical and Nutritional Properties', Foods, vol. 9, no. 9, 1192. https://doi.org/10.3390/foods90911922304-8158ORCID: /0000-0001-5186-2696/work/79764527ORCID: /0000-0002-7636-3129/work/79764545ORCID: /0000-0001-9268-5868/work/79764701ORCID: /0000-0003-3582-6040/work/90173703https://hdl.handle.net/2164/15051Author Contributions: Conceptualization, V. Ranawana and V. Raikos.; methodology, Q.Q. Ni, H.E. Hayes, N.J. Hayward. and D. Stead.; formal analysis, Q.Q. Ni; writing—original draft preparation, Q.Q. Ni and V. Raikos; writing—review and editing, all authors; visualization, Q.Q. Ni.; supervision, V. Raikos; project administration, Q.Q. Ni. All authors have read and agreed to the published version of the manuscript. Funding: This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Acknowledgments: Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen. Conflicts of Interest: The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.154362483engbroad bean hullVicia fababreadglutenhigh fibertextureBroad bean hullHigh fiberGlutenTextureBreadBRANQUALITYPHYSICOCHEMICAL PROPERTIESFRACTIONSDIETARY FIBERSENSORY PROPERTIESPOLYSACCHARIDESBATTERHEALTHDOUGH RHEOLOGYQ ScienceHealth(social science)Food ScienceHealth Professions (miscellaneous)Plant ScienceMicrobiologyQJournal article10.3390/foods9091192http://www.scopus.com/inward/record.url?scp=85090586858&partnerID=8YFLogxK99