Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour

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

UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES

COOKING QUALITIES EVALUATION FOR WHITE AND BLACK RICE MIXTURE.

QUALITY ATTRIBUTES OF SOME BREADS MADE FROM WHEAT FLOUR SUBSTITUTED BY DIFFERENT LEVELS OF WHOLE AMARANTH MEAL

QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK

Quality of Pan Bread as Affected by the incorporation of Sweet Potato Flour

QUALITY CHARACTERISTICS OF SPONGE CAKE AND BISCUIT PREPARED USING COMPOSITE FLOUR

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

Quality of Pan Bread as Influenced by Milled Flour Stream Blends of Australian and Russian Wheat