Study the Dough Raising Capacity of Composite Pseudo Cereal Flours for Formulation of Bread

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

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

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

The Effect of Cereal-legume Intercropping Systems on the Cereal Grain Yield under Semi-arid Conditions

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

Evaluating Structural Interdependence of Cereal Productivity under Climate Variability: A Study on Main and Coarse Cereals in India

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