EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY

PREGELATINIZED CORN STARCH AS A SOURCE OF LOW CALORIC INGREDIENT IN WHITE PAN BREAD

PRODUCTION AND EVALUATION OF LOW.CALORIE BISCUITS AND CAKES.

EFFECT OF OKARA ADDITION ON BREAD QUALITY

Utilization of Food by Products in Preparing Low-Calorie Biscuits

EFFECT OF ADDITION OF FULL FAT AND DEFATTED FLAXSEED FLOUR ON THE QUALITY OF PAN BREAD

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

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

EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD