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 …

Almond bagasse, a by‐product derived from the production of almond vegetable drink,
contains antioxidants, fibre, protein, and a high‐fat content, presenting itself as a potential …

Guamuchil tree is native of México and its fruits, which belong to Leguminosae family,
contain seeds that are wasted. In this work, the physicochemical, functional and structural …

The aim of this study was to characterise gluten-free breads formulated with alternative
flours through technological and sensory (ultra flash profiling, hedonic tests) properties, and …

Neltuma ruscifolia, a neglected underutilised species (NUS) within the Fabaceae family,
lacks formal commercial recognition, despite its nutritional richness and endemic status. The …

Bread is consumed by almost every household worldwide as a dietary staple. Most
commercial bread products are made with refined wheat flour and have an incomplete …

The incorporation of alternative flours in the formulation of gluten-free (GF) baked goods has
the potential to improve their nutritional and technological characteristics. Within this context …

Within the group of neglected and underutilized species (NUS) is Neltuma ruscifolia
(formerly Prosopis), belonging to the family Fabaceae (or Leguminosae), commonly known …

This article provides information on measures to prevent micronutrient deficiency, which is
one of the important problems of the population. The purpose of the research work is to …

هدفت الدراسة بشكل أساس إلى تحديد أثر الصيانة الذكية في تحسين الأداء الصناعي على مستوى
الشركة العامة لصناعة السيارات-الإسكندرية، واستناداً إلى مشكلة كبرى تم تشخيصها بعدة …‎