Thermal, Pasting, and Hydration Properties of Flour from Novel Cassava Cultivars for Potential Applications in the Food Industry Influence of Wheat-Mesquite ( Prosopis L.) Composite Flour on Dough Rheology and Quality of BreadEffect of Maltodextrin, Arabic Gum, and Beetroot Juice Concentration on the Powder Properties of Spray-Dried Beetroot-Skim Milk Mixtures Microbial Diversity of Six Commercially Available Kefir Grains Chemical Characterization of Date Seeds ( Phoenix dactylifera L.) Cultivated in Algeria for its Application as Functional IngredientsProduction, Characterization, and Application of Biosurfactant From Lactobacillus plantarum OG8 Isolated From Fermenting Maize (Zea Mays ) SlurryDevelopment and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour Bread-Making Potential and Yielding of Hybrid Wheat Under Varied Agronomic and Environmental Factors Safety Assessment of Locusta migratoria Powder Enriched Peanut-Based Ready-to-Use Therapeutic Foods (RUTF)Effect of Ozone Treatment on Mechanical and Chemical Properties of Sea-Buckthorn ( Hippophaë rhamnoides L.) FruitSimple Method for Fatty Acids Determination in Food, Superfood and Spice Samples by GC-MS Technique Meat ( Longissimus lumborum M uscle) Quality in Males of the Family CervidaeEffect of Substrate Composition on Yield and Antioxidative Activity of Exopolysaccharides From Lactobacillus fermentum B62