UTILIZATION OF MANGO KERNELS FLOUR IN THE IMPROVEMENT OF BAKERY PRODUCTS

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

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

Using of Mango (Mangifera indica L.) Kernel Powder as Partial Replacer of Wheat Flour in Cupcake Producing

Quality Assessment of the Nutritional, Physical and Sensory Characteristics of Pan Bread Using Pomegranate Peels

QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

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

EFFECT OF ADDITION OYSTER MUSHROOM AND RED BEET ROOT BY-PRODUCTS ON QUALITY OF PAN BREAD

EFFECT OF OKARA ADDITION ON BREAD QUALITY

Effect of Chickpea Substitute on the Quality Characteristics of Biscuits and Cake