EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake

EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR BY BARLEY AND OAT FLOUR ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF TOAST BREAD DOUGH

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

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

Effect of partial replacement of wheat flour by different sources on the quality parameters of dough and hard sweet biscuits

Effect of Replacing Wheat Flour with Pearl Millet Flour on Chemical and Sensory Properties of Bound Cake

Effect of Chickpea Substitute on the Quality Characteristics of Biscuits and Cake

INFLUENCE OF SOME NATURAL IMPROVER ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH

UTILIZATION OF BARLEY MALT AS A PARTIAL REPLACEMENT OF WHEAT FLOUR IN BISCUITS INDUSTRIES