Bakery items captivated the consumers by their nutrition and the possibility to use during
feeding programs and in disasters. Plenty of research on cereal science and technology …

Brown millet (BM) and millet bran (MB) are rich sources of nutrients, but their storage is
affected by rapid rancidity deterioration, which primarily due to the activity of lipase (LA) and …

With the improvement of living standards, consumers' demand for wheat food is gradually
diversified. Biscuit, as a kind of convenience food, becomes a consumer's leisure snack due …

This study aims to develop probiotics and γ-aminobutyric acid (GABA)-enriched composite
dough based on Bengal gram, finger millet, oat flakes, groundnuts, date paste, and honey …

Stabilization treatment of rice bran (RB) for reducing enzyme activity and improving
storability is a key step to develop its value-added utilization. Hot air-assisted radio …

Fat and sugar are responsible for the structure of cookies but make them nutritionally
inferior. Therefore, in the present study, cookies with improved nutrition using whole wheat …

To improve the processing suitability of sorghum flour for staple food applications of
sorghum, this study uses E-beam irradiation (EBI) to pre-treat it to investigate the influence of …

Broken rice is an underutilized by‐product of the rice milling industry. It was added with
green gram and barnyard millet to investigate as a source of nutrition‐based value‐added …

The rising demand for gluten-free, non-sucrose-based food products has originated the
concept of incorporation of polyol in composite flour to fulfill multiple health benefits. In this …

The effects of added dried beetroot leaves powder (DBLP) at different percentages (0, 4.5, 7,
9.5, and 12%) on quality of cookies were evaluated. Results indicated that the increasing …