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

Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed

SENSORY, CHEMICAL AND BIOLOGICAL EVALUATION OF SOME PRODUCTS FORTIFIED BY WHOLE FLAXSEED

Nutritional Evaluation of Cookies Supplemented with Sweet Lupine Seeds and Proso Millet Seed Powders

Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour

Nutritional and Microbial Evaluation of Cookies Produced From Canary Mielon (Cucumis melo) Seed and Wheat Flour Blends

CHEMICAL, RHEOLOGICAL AND QUALITY PROPERTIES OF BISCUITS SUPPLEMENTED WITH FENUGREEK FLOURS

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

PRODUCTION OF HIGH NUTRITIONAL VALUE COOKIES FROM BROKEN RICE SUPPLEMENTED WITH SWEET LUPIN FLOUR

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