Evaluation of Pan Bread Fortified with Sunflower Seeds Powder

Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour

UTILIZATION OF PUMPKIN PULP AND SEEDS FLOURS AS NUTRIENT SUPPLEMENT OF WHEAT FLOUR BISCUITS

Nutritional, Sensory Evaluation and Biological Effect on diabetic rats of Cakes Enhanced with Pumpkin Fruit and Its Seeds

Effect of pumpkin and psyllium husk seed powder on dough rheology, sensory and quality of pan bread

Chemical, Technological and Biological Evaluation of Raw and Germinated Flax and Pumpkin Seed Mixtures

EVALUATION OF SWEET LUPIN SEEDS FLOUR ADDITION ON PAN BREAD QUALITIES

EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA

EVALUATION OF BALADY BREAD CHARACTERISTICS PREPARED FROM WHEAT FLOUR FORTIFIED WITH TWO DIFFERENT IRON FORTIFICANTS

Evaluation of healthy pan bread enriched with sesame, peanut and sun flower seeds