Quality Properties of Pasta Fortification with legume Flour and Mallow (Malva parviflora L.) Leaves Powder

QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

Physicochemical, Sensory and Cooking Qualities of Gluten-free Functional Noodles as a Result of Addition of Date Press Cake

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

SORGHUM PROTEIN CONCENTRATE AND ISOLATE AS A POTENTIAL SOURCE OF HIGH PROTEIN FOR SPAGHETTI MANUFACTURE

Quality Characteristics Improvement of Low Phenylalanine Pasta

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

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

Combined effect of vital wheat gluten, ascorbic acid and emulsifier addition on the quality characteristics of whole grain barley bread.

Incorporation Quinoa and Chia Flour with Wheat Flour to Enhance the Nutritional Value and Improve the Sensory Properties of Pasta