EFFECT OF XANTHAN AND GUAR GUM ADDITION ON RHEOLOGICAL CHARACTERISTICS OF LIBYAN WHEAT DOUGH تأثير إضافة صمغ الجوار و الزنثان على الصفات الريولوجيه لدقيق القمح الليبي (اشريشره)

Effect of Different Gums and Water Content on The Physical, Textural and Sensory Properties of Gluten-free Pan Bread

PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF TOAST BREAD FORTIFIED WITH ΑLPHA-AMYLASE ENZYME AND CARBOXYMETHYLCELLULOSE

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

EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD

Modification of Xanthan Gum with Styrene and Investigation of its Rheological Properties

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

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

UTILIZATION OF XANTHAN GUM IN THE MANUFACTURE OF PEANUT YOGHURT LIKE – PRODUCT

EFFECT OF OKARA ADDITION ON BREAD QUALITY