The incidence of celiac disease and gluten intolerance has been significantly rising globally.
Gluten-free product consumption registered a sudden rise also among tolerant people, due …

The relevance of an appropriate nutrition requires innovation in the design of food
ingredients. The goal of this work was to obtain a powdered extract of quinoa by using spray …

The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant
taste and a unique formulation that includes the highest quality grains and pseudocereals …

The objective of this study was the production of innovative functional cookies enriched with
two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat …

This study characterized the nutritional and functional properties of cocoyam flour and
evaluated the sensory properties of model products made from cocoyam-wheat composite …

Chickpea flours are an interesting multifunctional ingredient for different food products. This
study investigated the potential of differently processed chickpea flours as alternative …

The objective of study was to prepare nutritionally balanced baby foods from indigenous
food materials utilizing home cooking methods and evaluate the sensory attributes and shelf …

In an attempt to increase the nutritional attributes of gluten free muffins and its premix,
amaranth flour was incorporated at various levels with black rice flour (0% as control, 10 …

This research work focused on investigating the proximate, mineral, sensory and
microbiological qualities of chin-chin produced from a blend of wheat and okra seed flours …

Quinoa is an Andean seed crop of many potential uses. In 2009 a field trial was carried out
to explore the potential for quinoa growing in climatic conditions of South Eastern Europe …