Effect of Moringa Leaves Powder (Moringa oleifera) on Some Chemical and Physical Properties of Pan Bread

The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread

EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD

Pan Bread Quality as Affected by the Addition of Ajwainand Thyme Powders

Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread

Effect of Using Cardamom Powder and Sesame Seeds Powder on Pan Bread

Effect of Addition Corn Flour on Chemical, Physical, Rheological and Sensory Properties of Iraq Bread

Dried (Zygophyllum coccineum L) powder as an additive agent to some bakery products and its effect on blood sugar

The Effect of Doum (Hyphaene thebaica) Powder on Lipid Profile and Quality Characteristics of Cake

CHEMICAL,SENSORY AND BIOLOGICAL EVALUATION OF BREAD PREPARED USING SOME HERBS AS SOURCE OF BIOACTIVE COMPOUNDS