EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.

Quality of Pan Bread as Affected by the incorporation of Sweet Potato Flour

TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES

PREGELATINIZED CORN STARCH AS A SOURCE OF LOW CALORIC INGREDIENT IN WHITE PAN BREAD

UTILIZATION OF SUGAR-BEET FIBERS IN PAN BREAD PRODUCTION

Influence of sweet potato flour and okra mucilage on the rheological properties and water activity of rice bread

CHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF SWEET POTATO CAKE

ENHANCING THE QUALITY ATTRIBUTES OF RICE BREAD FORTIFIED WITH OKRA MUCILAGE VIA SWEET POTATO (Ipomoea batatas) FLOUR

Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake

IMPACT OF FIBER-RICH FRACTION OF BANANA PEELS AS DIETARY FIBER SOURCE FOR PRODUCTION OF FIBER-ENRICHED COOKIES