Kashif Akbar* and Muhammad Ayub
...his study was to prepare cookies from common wheat and maize composite flour. The formulations of the study were F0 (100% wheat flour), F1 (90% wheat flour + 10% maize flour), F2 (80% wheat flour + 20% maize flour), F3 (70% wheat flour + 30% maize flour), F4 (60% wheat flour + 40% maize flour), F5 (50% wheat flour + 50% maize flour), and F6 (100% maize flour). Physicochemical analysis of the cookies showed the different tren...
Julieta M Lopez-Martinez and Imran Ahmad*
... such as bread, muffins, cookies, pasta, breakfast, beer, and beef. This comprehensive review is focused on the important aspects of amaranth such as the taxonomic and origin, proximal composition, phytochemical composition, and amaranth as food ingredient added to common foods....
