Glimpses into cooking practices—observations on past and present Sudanese griddle baking by Ulrike Nowotnick

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Production process, rheology, and sensory characterization of Algerian porridge and flatbread derived from Arum italicum tubers by Hayat Bourekoua, Radia Ayad, Hamida Mahroug, Fairouz Djeghim, Rayene Belmouloud, Aya Louifi, Alla Eddine Mansouri, Anis Chikhoune

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Thermal and Expansion Analysis of the Lebanese Flatbread Baking Process Using a High-Temperature Tunnel Oven by Yves Mansour, Pierre Rahmé, Nemr El Hajj, Olivier Rouaud

Subjects: “…Lebanese flatbread…”
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Exploring the intricate interplay between the physico-chemical and biochemical properties of grain, refined wheat flour, and whole wheat flour in determining chapati (Indian flatbr... by Rajappa Harisha, Arvind Kumar Ahlawat, Adithya P. Balakrishnan, Beera Bhavya, Shaily Singhal, Karthik Kumar Manjunath, Bheemapura Shivakumar Harshitha, Nandakumar Shekharappa, Sonu, Vikram Jeet Singh

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Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads by Syed Hammad Mazhar, Muhammad Waseem, Zulfiqar Ahmad, Muhammad Rizwan Javed, Muhammad Faisal Manzoor, Muhammad Ammar Khan, Robert Mugabi, Tawfiq Alsulami, Gulzar Ahmad Nayik

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