EVALUATION OF BALADY BREAD MADE WITH SOUR DOUGH COMPARED TO THAT MADE BY BAKERY YEAST

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

SENSORY EVAeLUATION AND STALING OF BREAD PRODUCED BY MIXED STARTER OF Saccharomyces Cerevisiae and L.plantarum

EVALUATION OF SUGAR BEET PULP TREATED WITH TRICODERMA REESI AND SACCHAROMYCES CERVICIA

Evaluation of Lipid-producing Yeast for Biodiesel Production

UTILIZATION OF SUGAR-BEET FIBERS IN PAN BREAD PRODUCTION

EVALUATION OF SWEET LUPIN SEEDS FLOUR ADDITION ON PAN BREAD QUALITIES

Characteristics of pan bread and balady Bread Produced from different Saccharomyces cerevisiae strains

Utilization of Potato-Chips Waste for Production of High Economic Value Products: I- Production of Baker’s Yeast

PRODUCTION OF BIOMASS FROM WHEY PERMEATE AND STARCH HYDROLYSATES BY Saccharomyces cerevisiae AND Kluyveromyces marxianus