Wheat-Legumes Composite Flours. 2. Nutritional Value of Bread

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

Chemical, nutritional, antioxidant and sensory properties of biscuit made from wheat, white bean and carrot composite flour

Comparative study on the Chemical Composition and Functional Properties of some Legume Protein Preparations

Chemical, Rheological, Sensorial and Functional Properties Buckwheat Semolina Flour Composite Pasta

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders

Effect of Solid-State Fermentation on the Nutritional Value of Chickpea Flour and Physicochemical, Antioxidant Activity and Sensory Evaluation of Pan Bread

Chemical Composition and Mineral Contents of Gluten Free Flat Bread Fortified with Lentil and Lupin Flour

Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads

Chemical composition and rheological properties of some gluten-free flour formulations