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

INFLUENCE OF SOME NATURAL IMPROVER ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH

NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD

Rheological and Chemical Characteristics of Some Egyptian and Yemeni Wheat Verities

Effect of Mixing Date Seed Powder with Wheat Flour on the Rheological Parameters, Nutrients, Bioactive Compounds Content, and Antioxidant Activity of the Egyptian Balady Bread

Impact of addition some important herbs on the texture profile analysis of pan bread

Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads

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

Influence of Various Hydrocolloids Addition on Pan Bread Quality

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