EVALUATION OF WHEAT FLOUR BLENDED WITH DIFFERENT RATIOS OF MORINGA OLEIFERA LEAVES AND SEEDS

QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

DEVELOPMENT AND EVALUATION OF NOODLES PREPARED FROM RICE AND WHEAT FLOUR BLENDS

EVALUATION OF SWEET LUPIN SEEDS FLOUR ADDITION ON PAN BREAD QUALITIES

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD

QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

Evaluation of Pan Bread Fortified with Sunflower Seeds Powder

EVALUATION OF PAN BREAD AND PIES MADE BY PARTIAL SUBSTITUTION WITH DATES SYRUP (DIBS)