EFFECT OF XANTHAN GUM ADDITION ON THE CHEMICAL, AND RHEOLOGICAL PROPERTIESOF TOAST BREAD

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

INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES

STUDIES ON THE USE OF DIFERENT SOURCES OF ALPHA AMYLASE IN BREAD BACKING

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

EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR BY BARLEY AND OAT FLOUR ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF TOAST BREAD DOUGH

The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS