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

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

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

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

Improving wheat flour properties for spaghetti processing using some improvers

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

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

Chemical Composition, Rheological, Organoleptical and Quality Attributes of Gluten-Free Fino Bread

Studies of Texture Profile Analysis (TPA), Physical and Sensory Attributes in Wheat and Cauliflower Flour Biscuits

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