Chemical and Rheological Characteristics of Butter Cake as Affected by Date Seed Powder Addition

Effect of adding chia and garden cress seeds on some baked products

EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE

EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders

Chemical, sensory characteristics and texture profile of cupcake enriched with different proportions of Samwah herb (Cleome droserifolia)

The Effect of Adding Soaked Sweet Lupine and Chickpea Flour on Physical and Chemical Properties of Cake.

EFFECT OF DEFATTED SESAME FLOUR ON THE RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF COOKIES

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties