Innovation of kwetiau with red rice and red bean flour: evaluation of nutritional value and potential fiber source for patients with diabetes mellitus by Mulus Gumilar, Gurid Pramintarto Eko Mulyo, Dila Evianda, Roro Nur Fauziyah

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Proximate, Mineral Contents and Physicochemical Properties of <i>Chrysophyllum Albidum</i> (African Star Apple) Kernel Flour and Oil by S.S. Audu, C.I. Beetseh, D.U. Edward-Ekpu, A.A. Ewuga

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Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour by Tai Van Ngo, Naphatrapi Luangsakul

Subjects: “…Rice flour…”
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Assessing the Effect of Cassava Peel Flour as an Admixture on the Properties of Concrete. by Opiyo, Junior Ronney

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Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough by Mengdi Song, Zhiqiang Fan, Zhan Liang, Shihong Wang, Xing Zhang, Youqiang Pei, Haiyan Gao, Jie Zeng

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Utilization of Banana Peel Flour as a Partial Replacement for Cement in Concrete Production. by Nuwahereza, Doreen

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Provision of milkfish (Chanos chanos) waste flour as a commercial feed substitute for feed consumption and carcass percentage of Japanese quail (Coturnix coturnix japonica) by Bayu Dwi Saputra, Mirni Lamid, Sunaryo Hadi Warsito, Sri Hidanah, Emy Koestanti Sabdoningrum, Widya Paramita Lokapirnasari

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MATHEMATICAL MODEL OF RESOURCE-SAVING PRODUCTION TECHNOLOGY OF BAKED GOODS WITH AMARANTH FLOUR by ANASTASIA SHISHKIN, MADINA SADYGOVA, MARIA BELOVA, TATYANA KIRILLOVA

Subjects: “…amaranth seeds, flour, structural-mechanical properties, fermentation activity, gas-forming ability, Pareto-optimal solutions, multicriteria optimization, bakery product…”
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