Effect of Soaking, Roasting and Germination on Nutritional Composition, Colour Characteristics and Functional Properties of Amaranth Seed Flour

Isolation and Identification of Bacterial Endophytes from Grain Amaranth (Amaranthus caudatus) for Plant Growth Promotion

Germination and Roasting Effects on Nutritional, Chromatic and Functional Properties of Flours from the Pseudocereals Quinoa (Chenopodium Quinoa Willd.) and Amaranth (Amaranthus spp.)

Optimization of Amaranth Incorporation in Bread Prepared with Combination of Chicken Meat Powder and Whole Wheat Flour

Eco-friendly Approach for the Management of Rust Red Flour Beetle, Tribolium castaneum (Herbst) on Wheat Grains

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

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

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