Pan Bread Quality as Affected by the Addition of Ajwainand Thyme Powders

Influence of Coriander Seeds on Baking Balady Bread

Effect of ajwainseeds on pan bread quality

Effect of Adding Pomegranate Peels and Seeds Powder on Quality Properties of Pan Bread

Effect of Alhagi Maurorum Powder (Camel Thorn) on Some Chemical and Sensory Properties of Toast Bread

Utilization of Garden Cress Seeds Gum and Arabic Gum As Natural Gums in Improving Rheological, Physical and Sensory Properties of Pan Bread

Effect of Moringa Leaves Powder (Moringa oleifera) on Some Chemical and Physical Properties of Pan Bread

Effect of pumpkin and psyllium husk seed powder on dough rheology, sensory and quality of pan bread

Nutritional Evaluation of Fino Bread Prepared Using Cinnamon and Ginger Powder

EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD