CHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF SWEET POTATO CAKE

EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.

PHYSICO CHEMICAL NUTRITIONAL AND SENSORY PROPERTIES OF CAKE BASED ON BROKEN RICE AND SWEET POTATO COMPOSITE FLOUR

Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake

QUALITY CHARACTERISTICS OF SPONGE CAKE AND BISCUIT PREPARED USING COMPOSITE FLOUR

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

QUALITY CHARACTERISTICS OF GLUTEN FREE CAKE PRODUCED FROM CASSAVA, PUMPKIN AND POTATO FLOURS

EVALUATION OF SOME PRODUCTS PREPARED FROM SWEET POTATO VARIETIES

The Effect of Adding Soaked Sweet Lupine and Chickpea Flour on Physical and Chemical Properties of Cake.

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality