Common beans are an inexpensive source of high‐quality food ingredients. They are rich in
proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules …

The search for plant-based superfoods has shown that many regional populations already
have these foods in their diet, with significant potential for production and marketing. This …

The objective of this study was to analyze the effect of incorporating Macrocystis pyrifera into
yellow, blue, and red maize masa and tortillas. The nutritional composition and mineral …

Faba beans are widely consumed around the globe especially in the mid‐Eastern region as
whole seeds while being an emerging feedstock for protein‐rich ingredients for the food …

Wheat crop is considered one of the most important grain crop in food industry worldwide. In
Iraq, there is shortage in wheat production, where there is food gab between wheat flour …

Chemistry is not a stagnant scientific discipline; on the contrary, chemistry is a continuously
advancing activity. Indeed, the XXI century is registering the emergence of several highly …

Background: Hibiscus (Hibiscus sabdariffa L.) is a flowering plant gaining interest for its
potential health benefits due to its high content of phenolic compounds and antioxidant …

This study was carried out to examine the utilization of garden cress seeds gum (GCS gum)
and Arabic gum in processing pan bread. Rheological properties of dough, physical …

In this study, it was aimed to show the effect of legume and nut flours in bread formulations in
order to improve the nutritional quality and also sensorial appeal of gluten-free bakery …

This study aimed to analyze the effect of incorporating different concentrations (10, 20 and
30%(w/w)) of the brown seaweed Macrocystis pyrifera into white maize tortillas in terms of …