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food science
Pancakes Get a Nutritional Makeover
New Study Reveals Best Methods for Extracting Protein from Insects
Genetically Engineered Plants Could Provide More Nutritious Baby Formula
Sugar-reduced chocolate with oat flour just as tasty as original, study finds
Tomato juice’s antimicrobial properties can kill salmonella
Designing the ‘perfect’ meal to feed long-term space travelers
A new brew: Evaluating the flavor of roasted, lab-grown coffee cells
even more reasons to eat your fiber
Ancient technology turns plant-based cheese into ‘something we want to eat’
Yogurt may be the next go-to garlic breath remedy
Sorghum bran packs bigger punch than whole grain
Making plant-based meat alternatives more palatable
Unique Mexican black and pinto bean varieties are high in healthy compounds
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![Pancakes prepared with unbleached fine wheat pastry flour (FWF) and whole wheat (WWF), buckwheat (BKW), quinoa (QF), proso millet (PMF), and pregelatinized proso millet flour (PMG) at substitution levels of 25%, 50%, 75%, and 100%. All samples in the CTRL column are the same sample and were replicated for ease of comparison. [Color figure can be viewed at wileyonlinelibrary.com]](https://scienceblog.com/wp-content/uploads/2025/02/cche10858-fig-0003-m-300x200.webp)
