Physical and Textural Properties of Gluten Free Biscuits Containing Rice Flour, Soya Flour and Buckwheat Flour

Optimisation of Buckwheat and Sago Flour Ratios for Developing Nutritious Multigrain Bread

In vitro digestibility of tempeh flours and preparation of instant soupmixes of greengram- Rice tempeh flour 

Influence of Partial Replacement of Wheat Flour with Quinoa Flour on Physicochemical and Structural Properties of Bread

The Effect of Pre-gelatinized Rice Flour Substitution for Rice Flour on the Characteristics of Gluten-free White Bread

Effect of Incorporation of Finger Millet Flour (Ragi Flour) on Texture Profile of Chicken Nuggets