Nutritional Approach of Carob Pulp Powder “Ceratonia siliqua L.’’ from Algeria: Potential as Cocoa Substitute in Chocolate Formulations

Quality Characteristics and Sensory Attributes of Dough and Bread Fortified by Carob, Malt and Soybean Flours

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 

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.)