Bakery products are consumed by peoples of all age and economic group. The fortified, fiber
enriched multigrain bakery products are gaining much popularity in market as compared to …

Lentil (Lens culinaris) is among the most consumed legume worldwide, especially in
developing country. Lentil seeds provide an excellent source of iron and zinc content, and a …

The purpose of this study was to develop a gluten-free muffin recipe containing lentil flour.
The lentil flour was added at different levels (10, 20 and 30%) and various characteristics of …

Gluten is an essential component of bakery products, and some technical problems may
arise due to its absence. Several ingredients can substitute wheat, some of which are still …

The purpose of this research was to investigat the effect of substitutions chickpea flour or
kareish cheese with rice flour at different levels (0, 2.5, 5, 7.5, 10 and 12.5%) on chemical …

La avena (Avena sativa L.) es un cereal que, a diferencia del trigo pan (Triticum aestivum
L.), no presenta la capacidad de desarrollar gluten, sin embargo, posee β-glucanos, que …

Malnutrition is most prevalent in the children particularly in developing countries like
Pakistan. Statistics have revealed a horrible picture about children suffering from Protein …

Now a days bakery products are very high in demand worldwide. People are searching for
substitute which is healthy to consume as well as help in fulfilling daily nutritional …