CHEMICAL, RHEOLOGICAL AND QUALITY PROPERTIES OF BISCUITS SUPPLEMENTED WITH FENUGREEK FLOURS

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

EFFECT OF DEFATTED SESAME FLOUR ON THE RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF COOKIES

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

QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK

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

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

EFFECT OF ADDING GUAR SEED FLOUR OR ITS PROTEIN ISOLATE ON THE CHEMICAL, BIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BREAD AND BISCUITS

Effect on Organoleptic Properties of Biscuits Fortified with Fenugreek Seed Germinated Until 5 Days

Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties