Bread as a staple food has been predominantly prepared from refined wheat flour. The
world's demand for food is rising with increased bread consumption in developing countries …

This review presents integrated literature data on the occurrence and type of dietary fibres
present in cereals and pseudocereals, as well as their technological role in production of …

The shift of using biodegradable materials for food packaging is becoming a global trend, as
environmental consciousness constantly being raised. Enhancing the antimicrobial …

Wholegrains are a rich source of phytochemicals, dietary fibre, complex carbohydrate,
proteins, minerals, lipids and vitamins that may have the tendency to increase heath beyond …

Celiac disease is increasing all over the world. In this context, most recent research in this
area is addressing and attempting to improve the nutritional value and sensory …

Amaranth and quinoa are classed as pseudocereals that do not belong to the grass family,
meaning they are not technically a grain. Both of them are seeds with tremendous nutritional …

This study was aimed to use extrusion cooking as a pretreatment for non-conventional
seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour …

Ongoing research in the food industry is striving to replace wheat flour with new alternatives
from sustainable sources to overcome the disease burden in the existing population. Celiac …

The present study was focused on the replacement of refined wheat flour (RWF) by control
(CS) and processed sorghum flour [germinated (GS) and roasted (RS)] on the properties of …

Tofu whey, as the liquid by-product of tofu manufacturing, contain a high content of valuable
nutrients. While, few studies have focused on the potential use of tofu whey as food …