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

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

EFFECT OF PARTICLE SIZE OF CORN FLOUR ON THE QUALITY OF BALADY BREAD

Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread

Quality of Pan Bread as Affected by the incorporation of Sweet Potato Flour

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

EFFECT OF OKARA ADDITION ON BREAD QUALITY

EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD

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

EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR .