Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour

Preparation of Novel Analog Rice Produced from Different Carbohydrates Resources and Defatted Soy flour

EFFECT OF AUTOCLAVING TREATMENT ON INCREASING OF RICE AND CORN RESISTANT STARCHES

Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch

PREPARATION AND EVALUATION OF PHYSICAL AND CHEMICAL PROPERTIES OF GLUTEN-FREE BISCUITS

STUDIES ON PHYSICAL PROPERTIES OF NATIVE, GELATINIZED AND ACETYLATED RICE STARCHES

Preparation of pan bread supplemented with amaranth cereal and soybean flour

Preparation of edible coating from Cassava Starch and Rosemary essential oil and its effect on shelf life and quality of Muffin

Preparation and Evaluation of Healthy Crackers by Using Flour Mixes of Different Types of Cereal

STUDIES ON SPECIAL BREAD MADE FROM DIFFERENT MIXTURES.