EFFECT OF OKARA ADDITION ON BREAD QUALITY

EFFECT OF ROSELLE SEEDS FLOUR ADDITION ON THE QUALITY CHARACTERISTICS OF PAN BREAD

EFFECT OF ADDITION OF FULL FAT AND DEFATTED FLAXSEED FLOUR ON THE QUALITY OF PAN BREAD

EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD

EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD

EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD

Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake

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

EFFECT OF ADDING GUAVA SEEDS FLOUR ON THE QUALITY OF BALADY BREAD

EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH