Influence of Various Hydrocolloids Addition on Pan Bread Quality

EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY

Effect of Different Gums and Water Content on The Physical, Textural and Sensory Properties of Gluten-free Pan Bread

QUALITY OF COOKIES AS AFFECTED BY DOUGH MIXING TIME, CORN MEAL ADDITION AND MICROWAVE HEATING AFTER CONVENTIONAL BAKING.

The Effect of Doum (Hyphaene thebaica) Powder on Lipid Profile and Quality Characteristics of Cake

Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake

QUALITY CHARACTERISTICS OF SPONGE CAKE AND BISCUIT PREPARED USING COMPOSITE FLOUR

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

The Effect of Garden Cress Seeds Addition on Rheological Properties of Wheat Flour and Chocolate Flavored Cupcake

Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake