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

ENHANCING THE QUALITY ATTRIBUTES OF RICE BREAD FORTIFIED WITH OKRA MUCILAGE VIA SWEET POTATO (Ipomoea batatas) FLOUR

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

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

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

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

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.

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

Enhancement of Functional Properties of Gluten-Free Bread