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Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours
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2022
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Sensory description of gluten‐free bread using rapid sensory methodologies
International Journal of Food Science & Technology,
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Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours
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2022
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Ion Exchange Fraction of Fish by-Products Protein as a Food Protein Fortification Ingredient
Key Engineering Materials,
2021
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Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours
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2021
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[7]
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Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification
LWT,
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Optimization of sorghum, rice, and amaranth flour levels in the development of gluten‐free bakery products using response surface methodology
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Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum
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