Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

Utilization of Garden Cress Seeds Gum and Arabic Gum As Natural Gums in Improving Rheological, Physical and Sensory Properties of Pan Bread

EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS

Utilization Of Millet ( pennisetum glaucum ) flour To produce gluten-free toast bread.

UTILIZATION OF SUGAR-BEET FIBERS IN PAN BREAD PRODUCTION

Utilization of black seeds meal for bakery products preparations

Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour