Influence of sweet potato flour and okra 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

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

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

EFFECT OF XANTHAN GUM ADDITION ON THE CHEMICAL, AND RHEOLOGICAL PROPERTIESOF TOAST BREAD

Some Phesoengineering Properties of Okra Seeds Determination

Incorporation of Okra Seeds Powder to Employ in some Foodstuffs Based on its Physical, Chemical and Sensorial Evaluation

Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread

Use of some hydrocolloids to improve the quality of Iraqi bread (Simon) product

Effect of Mixing Date Seed Powder with Wheat Flour on the Rheological Parameters, Nutrients, Bioactive Compounds Content, and Antioxidant Activity of the Egyptian Balady Bread