Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production

Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods

Using Amaranth and Psyllium for Bread Production

Evaluation of Vermicelli with High Nutritional Value

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder