Health Scope
Official Publication of Health Promotion Research Center
Crossref
1. Physicochemical Properties, Cooking and Sensory Qualities of Noodles Made from Wild Purslane (Portulaca oleracea L.) Seeds and Aerial Parts
- Hatice Yel
- Nermin Bilgiçli
- Elif Yaver
2. Development, optimization, and quality evaluation of chayote-based ready-to-cook snack “Papad”
- Suchitra Keisham
- Prashant Pandharinath Said
- Sujata Jena
- Soibam Ngasotter
3. Improvement of a Traditional Orphan Food Crop, Portulaca oleracea L. (Purslane) Using Genomics for Sustainable Food Security and Climate-Resilient Agriculture
- Ajay Kumar
- Sajana Sreedharan
- Pardeep Singh
- Enoch G. Achigan-Dako
- Nirala Ramchiary
5. Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical Review
- Francesca Melini
- Valentina Melini
- Francesca Luziatelli
- Maurizio Ruzzi
8. Effect of frying on physicochemical and nutritional qualities of herbs and spices incorporated rice cracker
- Simran Sharma
- Ritesh Sharma
- S. Chakkaravarthi
- Saravanan Mani
- Ankur Kumar
- Shruti Mishra
- R. Sasikumar
- Amit K. Jaiswal