Parsley leaves (PL) are a rich source of many bioactive compounds and show many health-
promoting properties. The aim of this study is to analyze the effect of the addition of PL to …

Buckwheat flour is a pseudocereal that can be used to improve the nutritional value of staple
food, such as bread. However, substituting wheat flour can be challenging due to potential …

A way to improve the nutritional value of refined wheat flour with enhanced dough rheology
is by substituting wheat flour with quinoa flour (QF) at different addition levels and particle …

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) …

Consumers' desire for a rational and healthy diet has led to an increase in the consumption
of grain-based products. The high interest in the use of grain products in food consumption …

This study aimed to obtain buckwheat bread by adding whole buckwheat to the white bread
formulation in groat and flour form. The addition was made in different proportions (0, 10, 20 …

Black carrot is a prominent source of polyphenols and the cheapest source of anthocyanins
in India. In this study, an attempt has been made to examine the feasibility of black carrot …

Buckwheat flour is considered an important nutritious source of protein (high lysine content),
polyphenols compounds with high antioxidant activity, dietary fibres, vitamins, minerals …

Populiariausia žaliava miltinėje konditerijoje yra kvietiniai miltai. Sparčiai augant
konditerijos pramonei, ypatingai sausainių, yra ieškomi įvairūs ingredientai, siekiant …