Physical and Textural Properties of Gluten Free Biscuits Containing Rice Flour, Soya Flour and Buckwheat Flour

In vitro digestibility of tempeh flours and preparation of instant soupmixes of greengram- Rice tempeh flour 

Influence of Partial Replacement of Wheat Flour with Quinoa Flour on Physicochemical and Structural Properties of Bread

The Effect of Pre-gelatinized Rice Flour Substitution for Rice Flour on the Characteristics of Gluten-free White Bread

Effect of Incorporation of Finger Millet Flour (Ragi Flour) on Texture Profile of Chicken Nuggets

Nutritional Efficacy of Maize based Functional Flour Developed for Minimizing the Risk of Lifestyle Diseases in Relation to Normal Wheat Flour

Rheological Properties of Soft Wheat Flour and Sensory Characteristics of Bread Added with Bean Flour (Vicia faba. L)

Quality Evaluation of Bread Produced from Wheat Flour (Triticum aevistivum) Fortified with Date Flour (Phoenix dactylifera L.)