EFFECT OF ADDITION OF FULL FAT AND DEFATTED FLAXSEED FLOUR ON THE QUALITY OF PAN BREAD

EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR BY BARLEY AND OAT FLOUR ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF TOAST BREAD DOUGH

Effect of Addition Corn Flour on Chemical, Physical, Rheological and Sensory Properties of Iraq Bread

Effect of Alhagi Maurorum Powder (Camel Thorn) on Some Chemical and Sensory Properties of Toast Bread

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH

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

SENSORY EVALUATION AND STALING BEHAVIOR OF LOAF BREAD WITH THE SUBSTITUTION OF WHEAT FLOUR USING FENUGREEK

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread