Characteristics and Bread-Making Quality of Wheat and Quinoa Flour Blends

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

EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR .

Effect of Pre-Treatment Techniques on the Quality Characteristics of Quinoa Flour

Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

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

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

Effect of Composite Milled Wheat Flour and Flour Improvers on The Quality of Pan Bread

Incorporation Quinoa and Chia Flour with Wheat Flour to Enhance the Nutritional Value and Improve the Sensory Properties of Pasta