QUALITY COMPARISON BETWEEN COOKIES MADE ON A LABORATORY-SCALE LEVEL FROM SNABLE WHEAT FLOUR AND FROM RESEARCH-32 WHEAT FLOUR CULTIVATED LOCALLY IN YEMEN

Rheological and Chemical Characteristics of Some Egyptian and Yemeni Wheat Verities

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

Chemical and rheological properties of some Egyptian and Yemeni wheat varities (Abstract)

Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt” 3- Balady Bread Quality

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

تأثير الدقيق المرکب على الصفات الحسية لبعض المخبوزات اليمنية

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

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

THE POSSIBILITY OF USING UNGERMINATED AND GERMINATED BROWN RICE FLOURS AT DIFFERENT SUBSTITUTION LEVELS OF WHEAT FLOUR IN BREADMAKING