Nowadays, the flour-based confectionery industry is facing different challenges in reducing
caloric and increasing nutritive values in order to produce healthier products, given that …

There is a growing interest in manufacturing of gluten-free (GF) bakery goods due to the
increased risk of chronic diseases such as gluten allergies and celiac disease. The study …

The present study aimed to produce gluten-free noodles from yellow corn grits, rice flour and
chickpea powder blends and then evaluate their sensory, nutritional and technological …

In this work we obtained and characterized gluten-free muffins from almond and coconut
flour. Three distinct muffin recipes were designed with the two types of flour in different …

Taro (colocasia esculenta L.) is among food security root crops grown in southern Ethiopia.
Even though other parts: leaves and stem of taro is edible, only its corm is consumed by …