Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes

Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake

QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

PRODUCTION OF HIGH NUTRITIONAL VALUE COOKIES FROM BROKEN RICE SUPPLEMENTED WITH SWEET LUPIN FLOUR

ENHANCING THE QUALITY ATTRIBUTES OF RICE BREAD FORTIFIED WITH OKRA MUCILAGE VIA SWEET POTATO (Ipomoea batatas) FLOUR

Properties and Qualities of Functional Gluten-Free Cupcake Fortification with Brown Rice and Red Beans Flour

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

Formulation and Evaluation of Some Novel Breakfast Blends Made from Cereals and Legumes

PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES

Effect of Chickpea Substitute on the Quality Characteristics of Biscuits and Cake