Chemical, Rheological, Sensorial and Functional Properties Buckwheat Semolina Flour Composite Pasta

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

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

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

Rheological Properties of Crackers Supplemented with Fish Protein Concentrate (FPC)

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

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

Production of High Nutritional Value Gluten Free Crackers with Sesame and Turmeric Powder

Enhancing the Nutritional Value of Corn Flakes by Adding Quinoa Flour

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