THERMAL ENERGY RATIONALISATION AND ENVIRONMENTAL POLLUTION REDUCTION FOR BALADY BREAD BAKERIES

SOME ENGINEERING FACTORS AFFECTING THE PERFORMANCE OF A SMALL ROTARY BAKING OVEN

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

EFFECT OF ENVIRONMENTAL TEMPERATURES ON PRODUCTION AND BREAD CHARACTERISTICS OF FOUR BREAD WHEAT CULTIVARS II. BREAD QUALITY ATTRIBUTES AS A FUNCTION OF ENVIRONMENTAL TEMPERATURES

AN ECONOMIC STUDY FOR PRODUCTION AND BREAD PROCESSING IN EGYPT

EVALUATION OF BALADY BREAD MADE WITH SOUR DOUGH COMPARED TO THAT MADE BY BAKERY YEAST

EFFECT OF ENVIRONMENTAL TEMPERATURES ON PRODUCTION AND BREAD CHARACTERISTICS FOR BREAD WHEAT CULTIVARS I. EFFECT OF ENVIRONMENTAL TEMPERATURES ON YIELD AND ITS COMPONENTS

STUDIES ON SPECIAL BREAD MADE FROM DIFFERENT MIXTURES.

UTILIZATION OF SUGAR-BEET FIBERS IN PAN BREAD PRODUCTION

QUALITY OF COOKIES AS AFFECTED BY DOUGH MIXING TIME, CORN MEAL ADDITION AND MICROWAVE HEATING AFTER CONVENTIONAL BAKING.