This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15,
and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant …

D‐optimal mixture design looked to be a priceless tool for optimizing the influences of
semolina flour (SF), defatted soy flour (DSF), whole quinoa flour (WQF), whole rye flour …

Bu çalışmada, geleneksel makarna üretiminde kullanılan buğday irmiğine% 7.5,% 15 ve%
22.5 oranlarında bal kabağı çekirdeği yağı üretim atığı (BKÇA) ikame edilmiştir. Bal kabağı …

The article presents the organoleptic and physicochemical (humidity and strength) quality
indicators of pasta with the addition of millet at 7.7, and 15.5%, as a new recipe for pasta …

The instant coconut cereal was developed using a mixture design and ten formulations of
cereal were produced using coconut cake, corn flour and brown rice flour. The …

Pasta is now a days being consumed all over the world and it is liked by all age groups.
Pasta is usually made of semolina and refined wheat flour which is devoid of fibre. The …