EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY

EFFECT OF ALPHA-AMYLASE AND XYLANASE ACTIVITIES ON PROPERTIES OF FROZEN DOUGH PREPARED FROM FLOURS OF DIFFERENT WHEAT VARIETIES

EFFECT OF FERMENTATION AND AUTOCLAVING ON CHEMICAL AND PHYSICAL CHARACTERISTICS OF WHEAT MILLING BY-PRODUCTS AND ITS EFFECTS ON BREAD-MAKING.

EFFECT OF OKARA ADDITION ON BREAD QUALITY

EFFECT OF ADDING TRANSGLUTAMINASE ON THE PROPERTIES OF FERMENTED MILK

Influence of Various Hydrocolloids Addition on Pan Bread Quality

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

Effect of Some Food Additives on Carp Fish Nugget Quality During Frozen Storage

EFFECT OF FATTY MATTERS ON DOUGH RHEOLOGICAL PROPERTIES AND SENSORY EVALUATION OF BAKERY PRODUCTS.

The Optimum Conditions for Producing Fermented Milk Used in the Manufacture of Fayesh Bread