Effect of Soaking, Roasting and Germination on Nutritional Composition, Colour Characteristics and Functional Properties of Amaranth Seed Flour

Physical and Functional Properties of Raw and Roasted Garden Cress Seeds (Lepidium sativum L.) Flour

Optimization of Amaranth Incorporation in Bread Prepared with Combination of Chicken Meat Powder and Whole Wheat Flour

Effect of Soaking, Roasting and Germination on Nutritional Quality and Colour Properties of Pearl Millet Flour

Physical and Textural Properties of Gluten Free Biscuits Containing Rice Flour, Soya Flour and Buckwheat Flour

In vitro digestibility of tempeh flours and preparation of instant soupmixes of greengram- Rice tempeh flour 

Influence of Partial Replacement of Wheat Flour with Quinoa Flour on Physicochemical and Structural Properties of Bread