Improve the Nutritive Value of Produced Cake by Replacement Wheat Flour with Pearl Millet Flour

INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY

Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

Effect of Chickpea Substitute on the Quality Characteristics of Biscuits and Cake

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

Effect of gluten-free flour on physical properties and quality characteristics of biscuits

Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties

EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD