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Research article

First published 2025

Use of different protein and antioxidant sources in couscous production to improve chemical and functional properties

Tekmile Cankurtaran Kömürcü

Food Science and Technology International

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Research article

First published 2010-10

Physicochemical,Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

M. Reyes-Bastidas, E.Z. Reyes-Fernández, J. López-Cervantes [...]

Food Science and Technology International

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Research article

First published 2022

Effect of partial substitution of wheat flour by quinoa ( Chenopodium quinoa Willd.) and tarwi ( Lupinus mutabilis Sweet) flours on dough and bread quality

Carla Gutierrez-Castillo, Sylvia Alcázar-Alay, Julio Vidaurre-Ruiz [...]

Food Science and Technology International

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Research article

First published 2004

Lysine Fortification of Wheat Flour Improves Selected Indices of the Nutritional Status of Predominantly Cereal-Eating Families in Pakistan

Tajammal Hussain, Shaid Abbas, Mushtaq A. Khan [...]

Food and Nutrition Bulletin

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Research article

First published 2017-1

Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads

Concha Collar, Paola Conte

Food Science and Technology International

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Research article

First published 2007-08

Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread

R.G. Utrilla-Coello, P. Osorio-Díaz, L.A. Bello-Pérez

Food Science and Technology International

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Research article

First published 2018-9

In Vitro Culture for Ex Situ Conservation of “Roveja” and Nutritional Considerations on this Italian Rare Legume

Daniele Fraternale, Marco Bruno, Luigi Rocchi [...]

Natural Product Communications

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Research article

First published 2016-6

Erythrina Edulis (Pajuro) Seed Protein: A New Source of Antioxidant Peptides

Arturo Intiquilla, Karim Jiménez-Aliaga, Amparo I. Zavaleta [...]

Natural Product Communications

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Research article

First published 2026-3

Proximate,structural,textural,sensory and microbiological properties of non-gluten extrudate using Sorghum ( Sorghum bicolor L. Moench) and a sprouted legume ( Phaseolus lunatus L.)

Adedoyin I. Adebayo, Adebola O. Oladunjoye

Food Science and Technology International

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Research article

First published 1985-6

Indigenous Fermented-Food Technologies for Small-Scale Industries

Keith H. Steinkraus

Food and Nutrition Bulletin

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