IMPROVEMENT THE NUTRITIONAL VALUE OF BALADY BREAD BY USING FENUGREEK AND MOGHAT

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

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

INFLUENCE OF FENUGREEK SEEDS FLOUR ON THE RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR AND BISCUIT QUALITY

EFFECT OF FORTIFIED BREAD WITH DIFFERENT LEVELS OF GERMINATED FENUGREEK SEEDS FLOUR ON feeding DIABETIC RATS

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

SENSORY EVALUATION AND STALING BEHAVIOR OF LOAF BREAD WITH THE SUBSTITUTION OF WHEAT FLOUR USING FENUGREEK

UTILIZATION OF MANGO KERNELS FLOUR IN THE IMPROVEMENT OF BAKERY PRODUCTS

THE POSSIBILITY OF USING UNGERMINATED AND GERMINATED BROWN RICE FLOURS AT DIFFERENT SUBSTITUTION LEVELS OF WHEAT FLOUR IN BREADMAKING

IMPROVEMENT PROPERTIES OF WHEAT FLOUR USING MICROWAVE