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[1]
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Ultrasound-treated moringa leaf powder enhances nutritional quality and phytochemical properties of fermented finger millet–Bambara groundnut flour blends
Frontiers in Food Science and Technology,
2026
DOI:10.3389/frfst.2026.1731514
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[2]
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Investigation of drying kinetics, nutrient profile, physicochemical and functional properties of purple yam (Dioscorea alata) under different drying conditions
Journal of Food Measurement and Characterization,
2025
DOI:10.1007/s11694-024-02963-3
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[3]
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Revolutionizing fast food: composite flour with finger millet, buckwheat, and black gram
Journal of Food Measurement and Characterization,
2025
DOI:10.1007/s11694-025-03400-9
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[4]
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Variability in grain, flour, functional properties and protein profiling in newly developed wheat genotypes grown in temperate climate of Western Himalayas
Frontiers in Nutrition,
2025
DOI:10.3389/fnut.2025.1604775
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[5]
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Germinated Haricot Bean and Teff‐Fortified Barley Porridge for Combatting Pregnant Women's Malnutrition: Optimization Using Mixture Design, Regression Modeling, Contour Plot Analysis, and Nutritional Evaluations
Food Science & Nutrition,
2025
DOI:10.1002/fsn3.70724
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[6]
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Functional Properties and Nutritional Profile of Wheat, Soybean and Carrot Pomace Composite Flours
African Journal of Agriculture and Food Science,
2025
DOI:10.52589/AJAFS-KDANUGSL
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[7]
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Biscuit production from composite flours of wheat and yellow maize: A linear programming, physicochemical, and quality-based approach
International Food Research Journal,
2024
DOI:10.47836/ifrj.31.2.17
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[8]
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Quality Evaluation of Composite Flour From Wheat, Soybean and Sunflower Seeds for Bread Making
African Journal of Agriculture and Food Science,
2024
DOI:10.52589/AJAFS-C84BU7GC
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[9]
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Valorisation of jackfruit seed flour in extrusion and bakery products: a review
Food Science and Biotechnology,
2024
DOI:10.1007/s10068-024-01665-2
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[10]
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Unlocking the Nutritional Secrets of Tassey: A Traditional Nyishi Dish from Arenga obtusifolia Mart. in Arunachal Pradesh
Nelumbo,
2024
DOI:10.20324/nelumbo/v66/2024/173366
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[11]
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Evaluation of functional, physical and nutritional characteristics of the nutrient‐rich composite bread with wheat, soybean, and moringa flours
Food Biomacromolecules,
2024
DOI:10.1002/fob2.12020
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