Quality Characteristics of Biscuits Prepared from Wheat Flour and Biscuit Scrap Powder

EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY

QUALITY COMPARISON BETWEEN COOKIES MADE ON A LABORATORY-SCALE LEVEL FROM SNABLE WHEAT FLOUR AND FROM RESEARCH-32 WHEAT FLOUR CULTIVATED LOCALLY IN YEMEN

Effect of Adding Different Gums and Emulsifiers on Quality Attributes and Staling Rate of Microwave-Baked Cakes

IMPROVEMENT PROPERTIES OF WHEAT FLOUR USING MICROWAVE

Quality attributes of Cookies Fortified with Date Powder

CORRELATION BETWEEN DOUGH RHEOLOGICAL PROPERTIES AND PAN BREAD CRUMB QUALITY CHARACTERISTICS

THE BAKING QUALITY OF WHEAT FLOUR STREAMS AS RELATED TO ASH, PROTEIN CONTENT AND GRANULARITY

QUALITY CHARACTERISTICS OF SPONGE CAKE AND BISCUIT PREPARED USING COMPOSITE FLOUR

INFLUENCE OF TEMPERING TIME ON MILLING AND COOKING QUALITY OF RICE