QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

PROTECTIVE EFFECT OF CUPCAKE PREPARED BY REPLACING FAT WITH DIFFERENT LEVELS OF BAKED SWEET POTATO ON OBESE RATS

EFFECT OF OAT AND OKRA FLOURS ON RATS FED ON HIGH FAT DIETS

PRODUCTION AND EVALUATION OF SWEET WHEY DOUM BEVERAGES

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS