Utilization of Tamarind, Pineapple, and Chickpea Pulp as Sources of Bioactive Compounds in a Functional Confectionery: Nutritional Composition, Antioxidant Potential, and In Vitro Digestibility. [PDF]
FoodsGaytán-Lara AC +5 more
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Influence of partial or total substitution of wheat flour and sunflower oil with Sacha inchi (Plukenetia volubilis L.) flour and oil on the quality and nutritional properties of cookies. [PDF]
PLoS OneAlejandro Ruiz FE +9 more
europepmc +1 more source
The Effect of Various Types of Polymeric Packaging Materials on the Quality of Copioba Cassava Flour. [PDF]
Materials (Basel)Carvalho AL +5 more
europepmc +1 more source
Techno-Economic and Statistical Assessment of Agricultural Flours for Bacterial Cellulose Production by <i>Komagataeibacter xylinus</i>. [PDF]
Polymers (Basel)Absharina D +3 more
europepmc +1 more source
Production and characterization of breadfruit flour (<i>Artocarpus altilis</i>): an alternative for the elaboration of flakes for children's alimentation. [PDF]
Front NutrArteaga C +13 more
europepmc +1 more source
Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production. [PDF]
FoodsBukonja S +7 more
europepmc +1 more source
Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins. [PDF]
FoodsPalavecino P +5 more
europepmc +1 more source