EVALUATION OF BALADY BREAD MADE WITH SOUR DOUGH COMPARED TO THAT MADE BY BAKERY YEAST

EVALUATION OF PAN BREAD PRODUCED BY USING BAKER'S YEAST DERIVED FROM DISTILLED BIOMASS

Characteristics of pan bread and balady Bread Produced from different Saccharomyces cerevisiae strains

SENSORY EVALUATION AND STALING BEHAVIOR OF LOAF BREAD WITH THE SUBSTITUTION OF WHEAT FLOUR USING FENUGREEK

GROWTH ASSOCIATION RELATIONSHIP BETWEEN THE YEAST Saccharomyces cerevisiae AND LACTIC ACID BACTERIA IN PRODUCTION OF FERMENTED MILKS.

STUDIES ON SPECIAL BREAD MADE FROM DIFFERENT MIXTURES.

EVALUATION OF SWEET LUPIN SEEDS FLOUR ADDITION ON PAN BREAD QUALITIES

EVALUATION OF SUGAR BEET PULP TREATED WITH TRICODERMA REESI AND SACCHAROMYCES CERVICIA

EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY

CORRELATION BETWEEN DOUGH RHEOLOGICAL PROPERTIES AND PAN BREAD CRUMB QUALITY CHARACTERISTICS