PARTIAL SUBSTITUTION OF NON-FAT MILK SOLIDS WITH DEHULLED BLACK RICE FLOUR IN ICE MILK MANUFACTURE

PRODUCTION OF HIGH NUTRITIONAL VALUE COOKIES FROM BROKEN RICE SUPPLEMENTED WITH SWEET LUPIN FLOUR

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

QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

Preparation and Evaluation of Healthy Crackers by Using Flour Mixes of Different Types of Cereal

Utilization of taro and corn flour to make crackers for gluten sensitivity patients

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

PREPARATION OF GLUTEN FREE LOW PROTEIN COOKIES AND CRACKERS

EFFECT OF PARTIAL SUBSTITUTION OF WHEAT AND SOYBEAN FLOURS FOR MAIZE ON THE CHARACTERISTICS OF PRODUCED TORTILLA

FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT