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

Influence of Various Hydrocolloids Addition on Pan Bread Quality

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

Influence of Some Enzymes Addition on the Rheological Characteristics for Balady Bread Prepared By Sakha 94 Wheat Flour

INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD

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

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY

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

INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY