EFFECT OF ADDITION OYSTER MUSHROOM AND RED BEET ROOT BY-PRODUCTS ON QUALITY OF PAN BREAD

EFFECT OF ROSELLE SEEDS FLOUR ADDITION ON THE QUALITY CHARACTERISTICS OF PAN BREAD

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

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

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

EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD

Influence of Various Hydrocolloids Addition on Pan Bread Quality

Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties

EFFECT OF ADDITION OF FULL FAT AND DEFATTED FLAXSEED FLOUR ON THE QUALITY OF PAN BREAD

EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY