EVALUATION OF PAN BREAD PRODUCED BY USING BAKER'S YEAST DERIVED FROM DISTILLED BIOMASS

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

Characteristics of pan bread and balady Bread Produced from different Saccharomyces cerevisiae strains

SENSORY EVAeLUATION AND STALING OF BREAD PRODUCED BY MIXED STARTER OF Saccharomyces Cerevisiae and L.plantarum

PRODUCTION AND EVALUATION OF HIGH FOLIC ACID BALADY BREAD

NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD

EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS

PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD

EVALUATION OF SWEET LUPIN SEEDS FLOUR ADDITION ON PAN BREAD QUALITIES

BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER