[1]
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Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing
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Foods,
2023 |
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[2]
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Cereals and Their By-Products
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Cereal Grains,
2023 |
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[3]
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Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits
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International Journal of …,
2023 |
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[4]
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Chemical Composition of Cereal Grains
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Cereal Grains,
2023 |
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[5]
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Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp
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Egyptian Journal of …,
2023 |
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[6]
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147 Cereals and Their By-Products
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Cereal Grains: Composition, Nutritional …,
2023 |
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[7]
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AMINO ACID PROFILES AND CHEMICAL CONSTITUENTS OF WHEAT-COCOYAMGROUNDNUT BISCUITS.
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Annals: Food Science …,
2022 |
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[8]
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Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties
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Foods,
2022 |
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[9]
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Modification of Traditional Foods of Four Disaster-Prone States of India to Develop Nutritious and Culturally Accepted Emergency Relief Foods
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… of the National Academy of Sciences …,
2022 |
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[10]
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The Effect of Mineral Composition, Microstructure on Physical Properties of Aggregate from River Punjkora and Kunai, Dir (Lower), Khyber Pakhtunkhwa …
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Journal of Geoscience …,
2022 |
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[11]
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Preparation and optimization of ready to serve non-dairy quinoa milk
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2022 |
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[12]
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Efecto del tratamiento térmico del germen de trigo sobre sus propiedades físicas y químicas
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THESIS,
2022 |
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[13]
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Comparison of peanut and black oncom biscuit: Nutritional characteristics and aflatoxin evaluation with the potential health benefits
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2021 |
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[14]
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Quality of energy-reduced muffin produced with whole-grain wheat flour, safe for diabetics' nutrition
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2020 |
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[15]
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Assessment of Nutritional and Microbiological Properties of Biscuit Supplemented With Moringa Oleifera Seed Protein Concentrate
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2020 |
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[16]
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Formulation of baby biscuits with substitution of wood grasshopper flour (Melanoplus cinereus) as an alternative complementary food for children
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2020 |
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[17]
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Technological, nutritional, functional and sensorial attributes of the cookies fortified with Calocybe indica mushroom
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2019 |
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[18]
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Study of Protein Concentrate and Physical Properties for Each Wheat Germ and Defatted Wheat Germ in Biscuits Processing
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2019 |
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[19]
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PREPARATION AND EVALUATION OF PHYSICAL AND CHEMICAL PROPERTIES OF GLUTEN-FREE BISCUITS
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J. Product. & Dev.,
2019 |
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[20]
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Physico Chemical and Sensory Evaluation of the Fortified Biscuits with Sesame Cake Flour
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2018 |
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[21]
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Evaluation of Proximate Composition and Sensory Attributes of Dark Chocolate Fortified with Wheat Germ
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2018 |
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[22]
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A compendium of wheat germ: Separation, stabilization and food applications
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Trends in Food Science & Technology,
2018 |
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[23]
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Research Article Evaluation of Proximate Composition and Sensory Attributes of Dark Chocolate Fortified with Wheat Germ
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2018 |
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[24]
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Proximate and mineral composition of brown seaweed from Gulf of Mannar
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2017 |
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[25]
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HARNESSING TROPICAL BROWN SEAWEED TO DERIVE NUTRITIONAL AND FUNCTIONAL SEAWEED BASED PRODUCTS
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Thesis,
2017 |
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[26]
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Research Article Characterization and Sensory Evaluation of Pomegranate Molasses Fortified with Wheat Germ
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2017 |
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[27]
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Rheological and Qualitative Assessment of Wheat-Pea Composite Flour and its Utilization in Biscuits
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2017 |
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[28]
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Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this …
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2017 |
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[29]
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Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product
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2017 |
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[30]
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Rheological and Qualitative Assessment of Wheat-Pea Composite Flour and its Utilization in Biscuits.
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Pakistan Journal of Agricultural Research,
2017 |
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[31]
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Characterization and sensory evaluation of pomegranate molasses fortified with wheat germ
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2017 |
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[32]
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Impact of supplementation of value added products using partially defatted peanut cake flour on the nutritional status of malnourished children
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2016 |
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[33]
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IMPACT OF SUPPLEMENTATION OF VALUE ADDED PRODUCTS USING PARTIALLY DEFATTED PEANUT CAKE FLOUR ON THE NUTRITIONAL …
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2016 |
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[34]
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IMPACT OF SUPPLEMENTATION OF VALUE ADDED PRODUCTS USING PARTIALLY DEFATTED PEANUT CAKE FLOUR ON THE NUTRITIONAL STATUS OF …
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Thesis,
2016 |
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[35]
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IMPACT OF SUPPLEMENTATION OF VALUE ADDED PRODUCTS USING PARTIALLY DEFATTED PEANUT CAKE FLOUR ON THE NUTRITIONAL STATUS …
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2016 |
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[36]
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Effect of wheat and corn germs addition on the physical properties and crackers sensory quality
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2016 |
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