EFFECT OF ADDITION OF FULL FAT AND DEFATTED FLAXSEED FLOUR ON THE QUALITY OF PAN BREAD

UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES

Effect of Blending Flax Seeds (Linum usitatissimum L.) on Tahena Quality

Utilization of cauliflower (Brassica oleracea L. ssp. botrytis) stem flour in improving Balady bread quality

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS

UTILIZATION OF MANGO KERNELS FLOUR IN THE IMPROVEMENT OF BAKERY PRODUCTS

Utilization of Sweet Lupin Hull Fibers in Formulating Novel Functional Bread

Utilization of Olive Pomace As A Source of Bioactive Compounds in Quality Improving of Toast Bread

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread