STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR

STUDIES ON THE USE OF DIFERENT SOURCES OF ALPHA AMYLASE IN BREAD BACKING

STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION

EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS

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

CHEMICAL COMPOSITION AND ENERGY VALUES OF DIFFERENT KINDS OF BREAD, BISCUIT AND CEREALS WHICH CAST UP BY DIFFERENT METHODS

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

NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD