EFFECT OF PARTICLE SIZE OF CORN FLOUR ON THE QUALITY OF BALADY BREAD

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

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

NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD

EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH

EFFECT OF BAKING PROCESS ON β-GLUCAN CONTENT IN WHOLE BARLEY BALADY BREAD

EFFECT OF OKARA ADDITION ON BREAD QUALITY

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

EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD

Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties