AN ATTEMPT TO IMPROVE THE QUALITY OF PIZZA

CORRELATION BETWEEN DOUGH RHEOLOGICAL PROPERTIES AND PAN BREAD CRUMB QUALITY CHARACTERISTICS

The Analysis of Momentary Behavior for Pasta Dough Inside the Dough-Mixer

EFFECT OF FATTY MATTERS ON DOUGH RHEOLOGICAL PROPERTIES AND SENSORY EVALUATION OF BAKERY PRODUCTS.

DETERMINING THE RELATIVE CONTRIBUTION OF YIELD COMPONENT IN BREAD WHEAT USING DYFFERENT STATISTICAL METHODS

Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties

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

EFFECT OF USING TOMATO POMACE POWDER AS A BY-PRODUCT FROM FOOD FACTORIES ON SENSORIAL, RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF PIZZA ADOUGH.

INFLUENCE OF SOME NATURAL IMPROVER ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH

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