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

Effect of pumpkin and psyllium husk seed powder on dough rheology, sensory and quality of pan bread

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

EVALUATION OF PUMPKIN SEED PRODUCTS FOR BREAD FORTIFICATION

Evaluation of Pan Bread Fortified with Sunflower Seeds Powder

QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK

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

EFFECT OF ADDITION OF FULL FAT AND DEFATTED FLAXSEED FLOUR ON THE QUALITY OF PAN BREAD

Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit

EVALUATION OF SWEET LUPIN SEEDS FLOUR ADDITION ON PAN BREAD QUALITIES