Journal of Food Processing & Technology

Mironeasa S, Codin? GG. Dough rheological behavior and microstructure characterization of composite dough with wheat and tomato seed flours. Foods. 2019 Dec;8(12):626.

Bhat NA, Hamdani AM, Masoodi FA. Development of functional cookies using saffron extract. Journal of food science and technology. 2018 Dec;55(12):4918-27.

Mehta D, Prasad P, Sangwan RS, Yadav SK. Tomato processing byproduct valorization in bread and muffin: improvement in physicochemical properties and shelf life stability. Journal of food science and technology. 2018 Jul;55(7):2560-8.

Grasso S, Omoarukhe E, Wen X, Papoutsis K, Methven L. The use of upcycled defatted sunflower seed flour as a functional ingredient in biscuits. Foods. 2019 Aug;8(8):305.

de Toledo NM, Nunes LP, da Silva PP, Spoto MH, Canniatti?Brazaca SG. Influence of pineapple, apple and melon by?products on cookies: physicochemical and sensory aspects. International journal of food science & technology. 2017 May;52(5):1185-92.

Lu Z, Wang J, Gao R, Ye F, Zhao G. Sustainable valorisation of tomato pomace: A comprehensive review. Trends in Food Science & Technology. 2019 Apr 1;86:172-87.

Coman V, Teleky BE, Mitrea L, Mart?u GA, Szabo K, C?linoiu LF, Vodnar DC. Bioactive potential of fruit and vegetable wastes. InAdvances in food and nutrition research 2020 Jan 1 (Vol. 91, pp. 157-225). Academic Press.

Szabo K, C?toi AF, Vodnar DC. Bioactive compounds extracted from tomato processing by-products as a source of valuable nutrients. Plant foods for human nutrition. 2018 Dec;73(4):268-77.

Martins ZE, Pinho O, Ferreira IM. Food industry by-products used as functional ingredients of bakery products. Trends in Food Science & Technology. 2017 Sep 1;67:106-28.

Bacha U, Nasir M, Iqbal S, Anjum AA. Influence of Yeast ?-Glucan on Cookies Sensory Characteristics and Bioactivities. Journal of Chemistry. 2018 Jan 1;2018.

Hassan MH, Salem MA, Doweidar MM. Preparation and Evaluation of Healthy Crackers by Using Flour Mixes of Different Types of Cereal. Journal of Food and Dairy Sciences. 2021 Feb 1;12(2):23-32.

Grover K, Arora S, Choudhary M. Development of quality protein product using biofortified maize to combat malnutrition among young children. Cereal Chemistry. 2020 Sep;97(5):1037-44.

Chan YJ, Lu WC, Lin HY, Wu ZR, Liou CW, Li PH. Effect of Rice Protein Hydrolysates as an Egg Replacement on the Physicochemical Properties of Flaky Egg Rolls. Foods. 2020 Feb;9(2):245.

Abraha B, Mahmud A, Admassu H, Habte-Tsion HM, Xia W, Yang F. Production of biscuit from Chinese sturgeon fish fillet powder (Acipeneser sinensis): A snack food for children. Journal of Aquatic Food Product Technology. 2018 Nov 26;27(10):1048-62.

Nutritional Evaluation and Sensory Characteristics of Biscuits Flour Supplemented with Difference Levels of Whey Protein Concentrates

Sobowale SS, Adebo OA, Olatidoye OP, Olayanju AT, Mulaba-Bafubiandi AF. Advances in Extrusion Technology and Its Applicability to Food Processing in Developing Nations. InFood Security and Safety 2021 (pp. 689-708). Springer, Cham.

Espinoza-Herrera J, Martínez LM, Serna-Saldívar SO, Chuck-Hernández C. Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems. Foods 2021, 10, 118.

Sobowale SS, Kewuyemi YO, Olayanju AT. Process optimization of extrusion variables and effects on some quality and sensory characteristics of extruded snacks from whole pearl millet-based flour. SN Applied Sciences. 2021 Oct;3(10):1-2.

Espinoza-Herrera J, Martínez LM, Serna-Saldívar SO, Chuck-Hernández C. Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems. Foods. 2021 Jan;10(1):118.

Sobowale SS, Adebo OA, Mulaba-Bafubiandi AF. Production of extrudate pasta from optimal sorghum–peanut flour blend and influence of composite flours on some quality characteristics and sorption isotherms. Transactions of the Royal Society of South Africa. 2019 Sep 2;74(3):268-75.