Barley is one of the most important cereal crops and arranged globally as fourth after wheat,
rice, and corn. It is known for its beneficial effects against degenerative diseases including …

For centuries human civilization has cultivated oats, and now they are consumed in various
forms of food, from instant breakfasts to beverages. They are a nutrient-rich food containing …

The effects of xanthan gum (XG) and (carboxymethyl cellulose (CMC)(5–20 g kg− 1) on the
quality parameters of gluten-free flat bread, based on rice flour were investigated. Increase …

The influence of some physicochemical properties (chemical and nutritional composition,
particle size, colour, dynamic viscosity, viscoelastic moduli) of associated binary mixtures of …

In this study, two edible insect species; Acheta domesticus (house cricket) and Tenebrio
molitor (yellow mealworm) were defatted using different extraction methods and …

Production of gluten-free bread (GFB) with good quality characteristics represents a
technological challenge. Our study aimed to obtain nongluten bread from cereals and …

To establish factors affecting the quality of gluten-free bread based on rice semolina
supplemented with field bean semolina and improving its final quality, a new study with …

Objective of this study was to understand the impacts of cellulose fiber with different particle
size distributions, and starches with different molecular weights, on the expansion of direct …

Buckwheat is returning to the countries of Central Europe; there are several reasons for this:
firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds) …

Expansion characteristics of cornstarch‐based extrudates incorporating fiber‐rich food
processing byproducts was explored. Waxy and regular cornstarch were used as the base …