Preparation of Novel Analog Rice Produced from Different Carbohydrates Resources and Defatted Soy flour

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

Preparation and Evaluation of Healthy Crackers by Using Flour Mixes of Different Types of Cereal

Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed

PREPARATION OF GLUTEN FREE LOW PROTEIN COOKIES AND CRACKERS

Using Amaranth and Psyllium for Bread Production

QUALITY ATTRIBUTES OF SOME BREADS MADE FROM WHEAT FLOUR SUBSTITUTED BY DIFFERENT LEVELS OF WHOLE AMARANTH MEAL

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR

Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread