Influence of sweet potato flour and okra mucilage on the rheological properties and water activity of rice bread

PHYSICO CHEMICAL NUTRITIONAL AND SENSORY PROPERTIES OF CAKE BASED ON BROKEN RICE AND SWEET POTATO COMPOSITE FLOUR

Effect of Okra (Abelmoschus esculentus L.) Mucilage on the Rheological Properties and Water Activity of Rice Bread

Enhancing Pan Bread Quality: Nutritional and Rheological Benefits of Partial Wheat Flour Replacement with Dahlia Tuber Powder (Dahlia pinnata L.)

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

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

Evaluation of Technological and Antihyperglycemic Effects of Pan Bread Enriched with Okra Pod Waste on Diabetic Male Rats

QUALITY ATTRIBUTES OF TOAST BREAD USING BLACK RICE FLOUR

Enhancement of Functional Properties of Gluten-Free Bread

IMPACT OF FIBER-RICH FRACTION OF BANANA PEELS AS DIETARY FIBER SOURCE FOR PRODUCTION OF FIBER-ENRICHED COOKIES