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

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

Influence of Various Hydrocolloids Addition on Pan Bread Quality

ENHANCING THE QUALITY ATTRIBUTES OF RICE BREAD FORTIFIED WITH OKRA MUCILAGE VIA SWEET POTATO (Ipomoea batatas) FLOUR

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

Effect of Okra (Abelmoschus esculentus L.) Mucilage on the Rheological Properties and Water Activity of Rice Bread

Enhancement of Functional Properties of Gluten-Free Bread

USING OF SOME HYDROCOLLOIDS TO DECREASE OIL ABSORPTION AND THEIR EFFECT ON THE QUALITY OF FRIED POTATO CHIPS

Physicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours

Combined effect of vital wheat gluten, ascorbic acid and emulsifier addition on the quality characteristics of whole grain barley bread.