Nutritional and Chemical Composition of Jackfruit Rind Flour

Utilization of the Whole Cowpea Pod and Barley Husk in The Production of Nutritionally Enriched Composite Flour

Proximate, Functional and Sensory Analysis of Quinoa and Wheat Flour Composite Cake

Functional Quality Analysis of Composite Flour from Millet and Xanthan Gum for Pasta Dough

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

Preparation of Gluten Free Cookie using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology

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

Effects of Foxtail Millet Flour (Setaria italica) on the Proximate Composition, Texture Profile, Colour Profile and Microbiological Qualities of Duck Meat Sausages