Effect of use of the enzymes on the quality of pan bread made from Egyptian wheat flour

QUALITY ENHANCING OF CAKE USING WHITE WATERMELON RINDS

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

Use of some hydrocolloids to improve the quality of Iraqi bread (Simon) product

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

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

Quality Improvement of Biscuits Using Some Different Protein Sources

QUALITY CHARACTERISTICS OF SPONGE CAKE AND BISCUIT PREPARED USING COMPOSITE FLOUR

تحسين خصائص الجودة والأنشطة المضادة للأكسدة للكيك باستخدام مسحوق فاكهة الكمكوات

Effect of using Non-dairy creamer as a fat substitution on quality properties of cake