EFFECT OF DEFATTED SESAME FLOUR ON THE RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF COOKIES

تأثير کمية و نوعية الدهون الحرة على الصفات الريولوجية والخبزية لدقيق بعض أصناف القمح EFFECT OF QUANTITY AND QUALITY OF FREE FLOUR LIPIDS ON BAKING AND RHEOLOGICAL PROPERTIES FOR

CORRELATION BETWEEN DOUGH RHEOLOGICAL PROPERTIES AND PAN BREAD CRUMB QUALITY CHARACTERISTICS

EFFECTS OF VARYING TOTAL PROTEIN AND FAT CONTENT ON THE RHEOLOGICAL AND PHYSICO- CHEMICALS PROPERTIES OF ICE MILK

EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY

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

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

FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT

EFFECT OF REDUCING FATS BY FIBER GELS ON THE SENSORYEVALUATION, RHEOLOGICAL PROPERTIES IN BISCUITS AND ITS EFFECTS ON HYPERCHOLESTEROLEMIC RATS

The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread