EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD

EVALUATION OF SWEET LUPIN SEEDS FLOUR ADDITION ON PAN BREAD QUALITIES

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH

EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

ASSESSMENT OF CHEMICAL COMPOSTION AND PHYSICAL PROPERTIES OF GLUTEN- FREE COMPOSITE FLOUR AND QUALITY ATTRIBUTES OF PAN BREAD

RHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER

Chemical Composition and Mineral Contents of Gluten Free Flat Bread Fortified with Lentil and Lupin Flour