QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK

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

QUALITY ATTRIBUTES OF TOAST BREAD USING BLACK RICE FLOUR

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

Quality of Pan Bread as Affected by the incorporation of Sweet Potato Flour

Quality of Pan Bread as Influenced by Milled Flour Stream Blends of Australian and Russian Wheat

Quality Attributes of Shamy Bread Supplemented With Cauliflower Wastes

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY