Amaranth and quinoa are small-seeded grains with high nutritional and phytochemical
profiles that promote numerous health benefits and offer protection against various chronic …

A lifelong gluten-free diet (GFD) is the only treatment for celiac disease and other gluten-
related disorders. Nevertheless, strict adherence to the GFD is often challenging due to …

One of the food industry's challenges is to enhance bread quality from a nutritional point of
view without impacting negatively sensorial characteristics and consumer decisions on …

Celiac disease (CD) is a chronic autoimmune disorder triggered by the ingestion of gluten-
containing food by genetically predisposed individuals. Hence, treatment of CD consists of …

Protein inadequacy is a major contributor to nutritional deficiencies and adverse health
outcomes of populations in low-and middle-income countries (LMICs). People in LMICs …

The resurgence of interest in amaranth and buckwheat as nutrient-rich and versatile grains
has incited extensive research aimed at exploring their potential benefits for sustainable …

Melon seed oil cake (MSOC), as the secondary by-product from melon seed oil pressing
process, has high potential nutritional value. The aim of this study was to assess the effect of …

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) …

Current gluten-free food development trends tend to favour pigmented rice flour. Bario
Merah Sederhana is a type of red-pigmented rice that is indigenous to Sarawak, Malaysia …

Due to the fact that bakery, pasta and flour confectionery products are produced mainly from
premium or first-grade flour, which is poor in the content of nutrients and fiber, the issue of …