Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional
crops with excellent nutritional properties. Quinoa is known for its high and good quality …

An increasing consumer demand for plant-based and high-protein options, motivated by
health and sustainability, has resulted in a surge of food innovation in this area …

This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses
of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS) …

Cereals, as the world's most consumed food, face challenges related to nutrient quality due
to climate change and increased production impacting soil health. In this study, we …

Prolonged drought periods, increasingly occurring worldwide due to global climate change,
could affect the growth and productivity of both traditional and climate-resilient crops …

The trend in the consumption of unconventional, more nutritious foods is leading to the
globalization and decentralization of their production, giving rise to the adaptation and …

This review focuses on a set of studies about functional bakery products. The literature
search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and …

There is a need to explore the influence of particle size of sweet potato flour on
physicochemical properties and in vitro starch digestibility of gluten free sweet potato …

Our research focused on the integration of Flammulina velutipes soluble dietary fiber (Fv-
SDF) into wheat flour during the production of dried noodles, delving into the impact of …

Quinoa is known for its unique nutritional characteristics and contains good quality protein
and fat along with appreciable amount of starch, dietary fibre and micronutrients. The …