Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties

Effect of wheat germ and acid whey addition on the chemical and technological properties of pan bread

Utilization of Cheese Whey and UF Milk Permeate in Manufacture of Egyptian Baladi Bread

Effect of partial replacement of wheat flour by different sources on the quality parameters of dough and hard sweet biscuits

EFFECT OF PARTIAL SUBSTITUTION OF MILK SOLIDS WITH WHEY PROTEIN CONCENTRATE POWDER IN "LABNEH" MADE BY ULTRAFILTRATION

EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR BY BARLEY AND OAT FLOUR ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF TOAST BREAD DOUGH

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

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY

Production of Balady bread from wheat, barley and oat flour and its effect on blood glucose level of hyperglycemic rats