Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products by Christine (Neagu) Dragomir, Sylvestre Dossa, Călin Jianu, Ileana Cocan, Isidora Radulov, Adina Berbecea, Florina Radu, Ersilia Alexa

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Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations by Kuchtová Veronika, Kohajdová Zlatica, Karovičová Jolana, Lauková Michaela

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The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions by Yasmeen M. Bashmil, Frank Bekes, Michael Ruderman, Hafiz A. R. Suleria, Rudi Appels, Frank R. Dunshea

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