EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN .

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

INFLUENCE OF SOME NATURAL IMPROVER ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH

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

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

INFLUENCE OF ULTRASONIC TREATMENT ON BARLEY GRAINS GERMINATION AS WELL AS PAN BREAD QUALITY

Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour

The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein

EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS

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