ArticleProduction of functional Pan Bread from Mixture of Tiger Nut Flour, Milk Permeate and Hard Wheat Flour
ArticleProduction of functional Pan Bread from Mixture of Tiger Nut Flour, Milk Permeate and Hard Wheat Flour
ArticleEffect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread
ArticleEffect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread
ArticleQuality Assessment of the Nutritional, Physical and Sensory Characteristics of Pan Bread Using Pomegranate Peels
ArticleQuality Assessment of the Nutritional, Physical and Sensory Characteristics of Pan Bread Using Pomegranate Peels
ArticleEFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD
ArticleEFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD
ArticleEffect of Moringa Leaves Powder (Moringa oleifera) on Some Chemical and Physical Properties of Pan Bread
ArticleEffect of Moringa Leaves Powder (Moringa oleifera) on Some Chemical and Physical Properties of Pan Bread
ArticleEvaluation and Utilization of Defatted Tiger Nut (Cyperus esculentus L.) Flour in Preparation of Some Drinks and Food Products
ArticleEvaluation and Utilization of Defatted Tiger Nut (Cyperus esculentus L.) Flour in Preparation of Some Drinks and Food Products
ArticleEffect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers
ArticleEffect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers
ArticleEffect of Addition Corn Flour on Chemical, Physical, Rheological and Sensory Properties of Iraq Bread
ArticleEffect of Addition Corn Flour on Chemical, Physical, Rheological and Sensory Properties of Iraq Bread