QUALITY ATTRIBUTES OF SOME BREADS MADE FROM WHEAT FLOUR SUBSTITUTED BY DIFFERENT LEVELS OF WHOLE AMARANTH MEAL

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

QUALITY ATTRIBUTES OF TOAST BREAD USING BLACK RICE FLOUR

Quality of Pan Bread as Influenced by Milled Flour Stream Blends of Australian and Russian Wheat

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

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

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

EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD

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

Quality of Pan Bread as Affected by the incorporation of Sweet Potato Flour