Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder. [PDF]
Int J Food Sci, 2022 Muldabekova BZ +5 more
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Influence of composite flour constituents and extrusion temperature in the production of analog rice. [PDF]
Food Sci Nutr, 2021 Sumardiono S +5 more
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Development and Assessment of Polyester Reinforced with Sansevieria Cylindrica/Zawa Flour Composites
, 2015 Ravindra Gandhi Manne +4 more
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Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour. [PDF]
Heliyon, 2022 Melese AD, Keyata EO.
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Optimization of material and extrusion parameters for wood flour–epoxy composites with potential additive-manufacturing applications in construction [PDF]
Laura Vanessa Alvarez Marin +3 more
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Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread. [PDF]
Saudi J Biol Sci, 2022 Aljahani AH.
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Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour. [PDF]
Foods, 2021 Atudorei D, Atudorei O, Codină GG.
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