Legumes are edible seeds that have high nutritional and functional value. Their cultivation
and consumption turn out to be an alternative to hunger and guarantee food security in …

Bread is the main important food product worldwide. In this study, eleven bread formulations
were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate …

This study aimed to assess the suitability of Chachafruto flour (CHF) as a stabilizing agent
for an oil-in-water emulsion and its impact on the physicochemical properties of the …

Erythrina stricta Roxb., an underutilized legume species native to the Indian subcontinent, is
traditionally employed in various medicinal applications. This study systematically examines …

This study investigated the effect of substitution of wheat flour with popped amaranth flour in
bread formulation on the chemical, physical, and sensory characteristics of breads. The raw …

Pizza dough presents less research concerning other bakery products, where wheat flour
has been replaced by another farinaceous to improve its nutritional value. This research …

Αντικείμενο αυτής της μελέτης είναι το ελαιόλαδο, το οποίο αποτελεί αναπόσπαστο κομμάτι
της μεσογειακής διατροφής, καθώς φημίζεται για τα οφέλη που προσφέρει στην υγεία των …

El propósito de la investigación fue darle valor agregado a la harina de pajuro (Erythrina
edulis) elaborando wantán, mediante la sustitución parcial de harina de trigo (Triticum …