EFFECT OF DEFATTED SESAME FLOUR ON THE RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF COOKIES

UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

CHEMICAL, RHEOLOGICAL AND QUALITY PROPERTIES OF BISCUITS SUPPLEMENTED WITH FENUGREEK FLOURS

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

Fruits Puree and its Application as Fat Replacers in Biscuits

EFFECT OF REDUCING FATS BY FIBER GELS ON THE SENSORYEVALUATION, RHEOLOGICAL PROPERTIES IN BISCUITS AND ITS EFFECTS ON HYPERCHOLESTEROLEMIC RATS

QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

RHEOLOGICAL AND SENSORY EVALUATION OF SOME SNACKS MODIFIED TO IMPROVE THEIR NUTRITIVE AND HEALTH VALUE