Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread

Utilization of Sugar Beet Pulp in Meatballs Preparation

UTILIZATION OF TOMATO INDUSTRY BY-PRODUCTS IN PRODUCTION OF PAN BREAD.

PRODUCTION OF MODIFIED PAN BREAD AND BALADY BREAD USING FORMULATED IMPROVERS.

Utilization of Sweet Lupin Hull Fibers in Formulating Novel Functional Bread

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

QUALITY ASSESSMENT OF SUGAR BEET AND ITS PROCESSING BY·PRODUCTS

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD

UTILIZATION OF WHOLE RYE GRAINS IN BISCUITS MANUFACTURING