Effect of Alfalfa Seed Gum on the Rheological, Cooking and Textural Properties of Gluten-free Foxtail Millet and Chickpea Flour Noodles

Effect of incorporation of Paneer whey on dough characteristics and organoleptic attributes of milk bread

Rheological Modelling of Red Cherry Tomato Puree at Varying Concentration Levels

Potential of Zinc Oxide Nanoparticle for Dietary Fortification in Yoghurt: Physicochemical, Microbiological, Rheological and Textural Analysis

Physicochemical and Rheological Properties of “Bunium bulbocastanum” Earth-nut Flour

Quality Characteristics and Sensory Attributes of Dough and Bread Fortified by Carob, Malt and Soybean Flours

Study the Dough Raising Capacity of Composite Pseudo Cereal Flours for Formulation of Bread

Evaluation of the Effects of Alternative Pasteurization Techniques on the Physicochemical, Microbiological, Rheological and Functional Properties of Camel Milk

Quantification of Structural, Physical, Phyto-nutrient and Rheological Traits in Selected Minor Millets

Rheological Properties of Soft Wheat Flour and Sensory Characteristics of Bread Added with Bean Flour (Vicia faba. L)