QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK

CHEMICAL, RHEOLOGICAL AND QUALITY PROPERTIES OF BISCUITS SUPPLEMENTED WITH FENUGREEK FLOURS

Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt" 4. Bread Sensory Panel and Stalling Test

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

Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads

Impact of addition some important herbs on the texture profile analysis of pan bread

Studies of Texture Profile Analysis (TPA), Physical and Sensory Attributes in Wheat and Cauliflower Flour Biscuits

INFLUENCE OF FENUGREEK SEEDS FLOUR ON THE RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR AND BISCUIT QUALITY

Evaluation of Flours Produced from Debittered Fenugreek Seeds (Trigonella foenum-graecum L.) by Different Processing Methods.

Evaluation of Gluten-Free Flatbread Substituted with Some Cereals and Legumes