Composite Flours from Wheat-Legumes Flour. 1. Chemical Composition, Functional Properties and Antioxidant Activity

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

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

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

Physicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours

Characteristics and Bread-Making Quality of Wheat and Quinoa Flour Blends

Nutritious Biscuits for Celiac Patients: Effect of Different Cereals and Legumes Blends

Nutritional Composition and Technological Studies on Pearl Millet Grains (Pennisetum glaucum L.)

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE