UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

QUALITY ATTRIBUTES OF TOAST BREAD USING BLACK RICE FLOUR

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

Utilization of black seeds meal for bakery products preparations

UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS

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

FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT

Processing Cookies from Defatted Thermal Stabilized Black Rice Bran

Utilization of Sweet Lupin Hull Fibers in Formulating Novel Functional Bread

Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties