EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.

SWEET POTATO PEEL: CHRACTERIZATION AS A SOURCE OF FIBER IN WHITE PAN BREAD

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

Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake

Quality of Pan Bread as Influenced by Milled Flour Stream Blends of Australian and Russian Wheat

Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour

Effect of Composite Milled Wheat Flour and Flour Improvers on The Quality of Pan Bread

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

EVALUATION OF SWEET LUPIN SEEDS FLOUR ADDITION ON PAN BREAD QUALITIES

Quality Assessment of the Nutritional, Physical and Sensory Characteristics of Pan Bread Using Pomegranate Peels