Consumers are becoming more conscious to adopt a healthy lifestyle and demand highly
nutritious foods. Pseudocereals have exceptional nutritional as well as a phytochemical …

Wheat cultivars were treated by four different treatments and their flours were obtained after
milling. The quality of the obtained wheat flours was determined using various quality …

Taro is a plant widely produced in tropical areas for its underground corms and it is used
mainly as a vegetable. Its physicochemical, sensory properties and health benefits led to its …

Bakery products are generally made up of refined wheat flour that may be deficient in both
fibre and essential fatty acids. In this study α-linolenic acid and fibre enriched rusk using flax …

Millets are nutrient-dense, small-seeded crops, but receive an undervalued response in the
snacks manufacturing industry. Therefore, this research aims to formulate healthy and …

The present study was conducted to develop non-cereal starch extruded products. The
effects of feed moisture (15-21%), temperature (130-170 C) and screw speed (120-160 rpm) …

Cake is a wheat-based bakery product in which the gluten network development is restricted
by fat and sugar. The addition of gluten-free flour is an efficient method to dilute wheat flour …

Целью исследования было изучение влияния использования активированной воды на
реологические свойства муки из пшеницы IV типа, выращенной в засушливом климате …

Wild mushroom macrofungi belong to the Ascomycota and Basidiomycota families that are
considered richer in carbohydrates, fibers, and proteins with nutrient minerals and very low …

The article discusses the analysis of studies on the effect of activated water on the
preparation of wheat grains grown in an arid climate for high-quality flour grinding. The aim …