Journal of Food Processing & Technology

AMAPU TY (2016) POTENTIALS OF CO-CULTURE OF SACCHAROMYCES CEREVISIAE AND AMYLOLYTIC LACTIC ACID BACTERIA ON CASSAVA AND WHEAT DOUGH FERMENTATION (Doctoral dissertation).

Deepa T (2013) Evaluation of grain based wholesome functional foods for geriatric population (Doctoral dissertation, University of Agricultural Sciences, Bengaluru).

Baranwal D, Sankhla A, Bolia S, Avinash P (2014) Effect of Malting on the Anti-Nutritional Factors of Composite Flour. Trends in Biosciences 7: 273-276.

AwadElkareem AM, Al-Shammari E (2015) Nutritional and Sensory Evaluation of Wheat Flour Biscuits Supplemented with Lentil Flour. Pakistan Journal of Nutrition 14: 841.

Mridula D, Sharma M, Manikantan MR, Gupta RK (2013) Development of Quick Cooking Dalia utilizing Sprouted Wheat. Journal of Agricultural Engineering 50: 14-22.

Ali N, Khan FU, Shah HU (2013) Biochemical variability among wheat cultivars grown in Khyber Pakhtunkwa. Pak. J. Biochem. Mol. Biol 46: 11-15.

Niazi S, Pasha I, Shoaib M, Raza H, Korma SA, et al. (2016) NUTRITIONAL, PHYSIOCHEMICAL, PASTING AND THERAPEUTIC ATTRIBUTES OF COMPOSITE FLOUR.

Ashwath KK, Sharma GK, Khan MA, Semwal AD (2016) A study on functional, pasting and micro-structural characteristics of multigrain mixes for biscuits. Food Measure

Anjum E, Soomro AH, Mumtaz A, Shaikh SA (2015) Physico-chemical and organolaptic evaluation of gluten free chapatti made from mung bean and rice composite flour. Pakistan Journal of Food Sciences 25: 43-50.

Pasha I, Hussain S, Khan MI, Akram N. Utilization of processed Vigna mungo L. flour in cookies. Nutrition & Food Science 45: 883-894.

dos Santos AM, Carvalho RD, do Vale AE, Lima JS, Santos IF, et al. (2014) Microscopic and Chemical Characterization of Flour of Fruits: An Alternative Source for Supplemental Feeding. Journal of Food Processing & Technology 5: 1.

Kapoor S, Ranote PS, Sharma S (2015) Antioxidant potentials and quality aspects of Jamun (Syzygium cumini L.) supplemented unleavened flat bread (Indian chapatti). Journal of Applied and Natural Science 7: 309-315.

Bhargawa S (2015) Quality Evaluation of Aloe (Aloe barbadensis Miller) Juice Supplemented Chapatti.

Akbar FN, Lodhi A, Mahmood S, Mueen-ud-Din G, Murtaza MA (2015) Nutritional Status of School Going Children in Relation to Their Dietary Intake at Mid-Morning. Pakistan Journal of Nutrition 14: 150.

Erukainure OL, Okafor JN, Ogunji A, Ukazu H, Okafor EN, (2016) Bambara–wheat composite flour: rheological behavior of dough and functionality in bread. Food science & nutrition.

Aly MM, Seleem HA (2015) Gluten-free flat bread and biscuits production by cassava, extruded soy protein and pumpkin powder. Food and Nutrition Sciences 6: 660.

Rathi P, Mogra (2012) Development and sensory evaluation of superior products with flaxseed. International journal of food and nutritional sciences 2320-7876.

Wani IA, Sogi DS, Sharma P, Gill BS (2016) Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour. Cogent Food & Agriculture 2: 1124486.

Tharise N, Julianti E, Nurminah M (2014) Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour. International Food Research Journal 21: 1641-1649.

Kohajdová Z, Karovičová J, Magala M (2013) Rheological and qualitative characteristics of pea flour incorporated cracker biscuits. Croatian Journal of Food Science and Technology 5: 11-17.