QUALITY ATTRIBUTES OF TOAST BREAD USING BLACK RICE FLOUR

COOKING QUALITIES EVALUATION FOR WHITE AND BLACK RICE MIXTURE.

QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

EFFECT OF WHEAT FLOUR TYPE, FLOUR EXTRACTION RATE AND FLOUR PARTICLE SIZE ON NOODLES QUALITY

DEVELOPMENT AND EVALUATION OF NOODLES PREPARED FROM RICE AND WHEAT FLOUR BLENDS

COMPARATIVE STUDIES FOR GRAIN YIELD, GRAIN QUALITY, COOKING QUALITY AND NUTRITIONAL VALUE TRAITS OF BLACK RICE VARIETY

Properties of Noodles Fortification with Turnip Leave powder

Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder

Chemical and Sensory Properties of Black Rice Compared with Giza 177 Rice Cultivar

Effect of Adding Black Rice Flour on Properties of Processed Cheese Spread