PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD

PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS

PRODUCTION AND EVALUATION OF HIGH FOLIC ACID BALADY BREAD

Improvement of Pan Bread and Croissant Quality by Using Barley Tarhana Dough

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

Effect of Composite Milled Wheat Flour and Flour Improvers on The Quality of Pan Bread

UTILIZATION OF SUGAR-BEET FIBERS IN PAN BREAD PRODUCTION

NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD

PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS.

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