ASSESSMENT OF CHEMICAL COMPOSTION AND PHYSICAL PROPERTIES OF GLUTEN- FREE COMPOSITE FLOUR AND QUALITY ATTRIBUTES OF PAN BREAD

CHEMICAL COMPOSITION AND ENERGY VALUES OF DIFFERENT KINDS OF BREAD, BISCUIT AND CEREALS WHICH CAST UP BY DIFFERENT METHODS

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

EFFECT OF ADDING GUAVA SEEDS FLOUR ON THE QUALITY OF BALADY BREAD

Influence of Plantation in a Saline-Stressed Location on the Agronomical Characteristics and Technological Quality of Flour and Baladi Bread for Two Egyptian Wheat Varieties

EFFECT OF PARTICLE SIZE OF CORN FLOUR ON THE QUALITY OF BALADY BREAD

NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD

EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES

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

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours