The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers by Vahideh Salarkarimi, Mohammad Javad Varidi, Mehdi Varidi

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Integrating Traditional Wheat-Based Foods with High Health Value Flours: <i>Castanea</i> spp. Agro-Biodiversity in Bakery Products by Dario Donno, Michele Fabro, Maria Gabriella Mellano, Giovanni Gamba, Annachiara Fioccardi, Gabriele Loris Beccaro

Subjects: “…chestnut flour…”
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Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours by Anu Bala, Khalid Gul, Charanjit Singh Riar

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Effects of color protection and enzymatic hydrolysis on the microstructure, digestibility, solubility and swelling degree of chestnut flour by Wenxin Guo, Liyang Yang, Xinyu Shi, Xin Cong, Shuiyuan Cheng, Linling Li, Hua Cheng

Subjects: “…Chestnut flour…”
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Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread by Marianna Raczyk, Bartosz Kruszewski, Dorota Michałowska

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Response surface analysis and process optimization of non-cereal (elephant foot yam, taro and water chestnut) snacks by Anuj Saklani, Ravinder Kaushik, Krishan Kumar

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The Influence of Chestnut Flour on the Quality of Gluten-Free Bread by Katarzyna Marciniak-Lukasiak, Patrycja Lesniewska, Dorota Zielińska, Michal Sowinski, Katarzyna Zbikowska, Piotr Lukasiak, Anna Zbikowska

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Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality by Marie Hruškova, Ivan Svec, Ivana Kadlčikova, Marie Hruškova

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A Review of the Use of Chestnut in Traditional and Innovative Food Products by Raquel P. F. Guiné, Cátia Costa, Sofia G. Florença, Paula M. R. Correia

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Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour by Anna Oniszczuk, Gabriela Widelska, Agnieszka Wójtowicz, Tomasz Oniszczuk, Karolina Wojtunik-Kulesza, Ahlem Dib, Arkadiusz Matwijczuk

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