Effect of Adding Pomegranate Peels and Seeds Powder on Quality Properties of Pan Bread

Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press

RHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

ASSESSMENT OF CHEMICAL COMPOSTION AND PHYSICAL PROPERTIES OF GLUTEN- FREE COMPOSITE FLOUR AND QUALITY ATTRIBUTES OF PAN BREAD

QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake

Impact of Addition of Tiger nut Tubers Flour on Chemical, Sensory and Nutritional Characteristics of Pan Bread

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