Development and Optimization of Composite Flours from Wheat and Pretreated Legumes: A Functional, Nutritional, and Formulation-Based Study

Documenti analoghi

• Valorizing Underutilized Cereals and Legumes: Optimizing Functional Properties of Composite Flour and Nutritional Composition of Extruded Puffed Snack From Fonio and Winged Bean Flour Blends
  di: Temitope Babatunde, et al.
  Pubblicazione: (2026)
• Yellowness of Selected Legume Flours as Function of Nutritional Composition, Mineral Content and Total Free Phenolic Content
  di: Jelica Kovačević, et al.
  Pubblicazione: (2025)
• Impact of Germination Time on Nutritional and Functional Properties of Ancient and Modern Wheat Flours and Their Application in Cake Formulation
  di: Tekmile Cankurtaran‐Kömürcü, et al.
  Pubblicazione: (2026)
• Effect of Shallot’s Pretreatment Methods on the Functional Properties of Shallot–Wheat Flour Blends and Quality of their Biscuits
  di: Kazeem Koledoye Olatoye, et al.
  Pubblicazione: (2025)
• Isolated low FEV1 in pediatric spirometry: A reflection on recent findings
  di: Mariem Abdesslem, et al.
  Pubblicazione: (2024)