Category Archives: FNS

Food and Nutrition Sciences

Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient

Author(s): María Cecilia Doporto, Fernanda Sacco, Sonia Z. Viña, María Alejandra García ABSTRACT The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce … Continue reading

Posted in FNS | Leave a comment

Effect of a 12-Week Dietary Intervention with Folic Acid or Folate-Enhanced Foods on Folate Status in Healthy Egyptian Women

Author(s): Mohammed E. Hefni, Mohamed T. Shalaby, Rasha A. Mohamed, Ahmad M. Elwa, Cornelia M. Witthöft ABSTRACT The Egyptian government introduced wheat-flour fortification with iron and folic acid to reduce the incidence of neural tube defects, but suspended it for … Continue reading

Posted in FNS | Tagged , | 10 Comments