Optimizing Nutritional and Functional Properties of Gluten-Free Grass Pea and Quinoa Instant Flours: Dual Modification by Sprouting and Extrusion. [PDF]
Food Sci NutrAfsharfar M +3 more
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New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties. [PDF]
MoleculesCiudad-Mulero M +11 more
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Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review. [PDF]
Int J Food SciRaj A S, Dubey PK, Pandey H, Upadhyay A.
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Effect of Dry Roasting on the Physicochemical, Nutritional, and Techno-Functional Properties of Tri-Color Quinoa Flours. [PDF]
FoodsMukunzi Y, Aryee ANA.
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Nutritional Composition and Content of Bioactive Compounds in Field Pea and Chickpea Varieties as Functional Raw Material for the Food Supply Chain. [PDF]
ACS Food Sci TechnolMartoccia M +5 more
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The Potential of Combining Faba Bean (<i>Vicia faba</i> L.) and Pea Pod (<i>Pisum sativum</i> L.) Flours to Enhance the Nutritional Qualities of Food Products. [PDF]
FoodsBen Said K +4 more
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Use of different protein and antioxidant sources in couscous production to improve chemical and functional properties. [PDF]
Food Sci Technol IntCankurtaran Kömürcü T.
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Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods. [PDF]
Food Technol BiotechnolWeerarathna A, Wansapala MAJ.
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Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis. [PDF]
FoodsHeetesonne I +6 more
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Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread. [PDF]
Curr Res Food SciParenti O +5 more
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