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

QUALITY ATTRIBUTES OF SOME BREADS MADE FROM WHEAT FLOUR SUBSTITUTED BY DIFFERENT LEVELS OF WHOLE AMARANTH MEAL

Effect of Substitution Wheat Flour with Psyllium Seeds Powder on Biscuit Quality Traits

Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread

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

Effect of gluten-free flour on physical properties and quality characteristics of biscuits

IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR

Effect of Chickpea Substitute on the Quality Characteristics of Biscuits and Cake

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD