Pan Bread Quality as Affected by the Addition of Ajwainand Thyme Powders

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Influence of Some Enzymes Addition on the Rheological Characteristics for Balady Bread Prepared By Sakha 94 Wheat Flour

SENSORY EVALUATION AND STALING BEHAVIOR OF LOAF BREAD WITH THE SUBSTITUTION OF WHEAT FLOUR USING FENUGREEK

Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread

Bioactive Profiles and Antioxidant Activities of Some Spices and Aromatic Herbs and Their Impact on Shelf Life of Toast Bread

Studies of Texture Profile Analysis (TPA), Physical and Sensory Attributes in Wheat and Cauliflower Flour Biscuits

Effect of ajwainseeds on pan bread quality

Effect of Adding Pomegranate Peels and Seeds Powder on Quality Properties of Pan Bread