Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread

UTILIZATION OF WHEAT GERM IN SOME FOOD PRODUCTS

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

UTILIZATION OF WHEAT PROTEINS AS A NUTRITIOUS, PRACTICAL MEAT SUBSTITUTE

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES

Utilization Of Millet ( pennisetum glaucum ) flour To produce gluten-free toast bread.

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

Utilization of Different Seedss for Production Multigrain Pan Bread