Supplementation and Fermentation of Sorghum Flour: Changes in Ash, Protein and Minerals contents.

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

Chemical Composition, Nutritional Quality and Anti-Nutritional Factors of Weaning Food Prepared From Maize and Legumes

The Impact of Soaking and Germination on Chemical Composition, Carbohydrate Fractions, Digestibility, Antinutritional Factors and Minerals Content of Some Legumes and Cereals Gra

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

Promoting Soybean Protein Functional Properties By Enzymatic Hydrolysis: Characterization, Antioxidant Activity, Functional Properties And Application.

Effect of Soya Flour on Some Biological Parameters in Ovariectomized Rats

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

Physicochemical and Fatty Acid Profile of Development Dry Soup Mixes Properties Enriched with Germinated Flax, Chia and Psyllium Seeds

FORTIFICATION OF BISCUIT WITH SOYBEAN AND SUNFLOWER PROTEIN CONCENTRATES LOW IN ANTINUTRITIONAL FACTORS