Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread
Flour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial...
Effect of slope aspect on vegetation characteristics in mountain rangelands of Tajikistan: considerations for future ecological management and restoration
Can an incremental approach be a better option in the dissemination of conservation agriculture? Some socioeconomic justifications from the drylands of Morocco