EFFECT OF PARTICLES SIZE OF SOME CEREAL BRANS ON THE QUALITY OF HIGH FIBER BALADY BREAD

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

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

EFFECT OF OKARA ADDITION ON BREAD QUALITY

EFFECT OF WHEAT FLOUR TYPE, FLOUR EXTRACTION RATE AND FLOUR PARTICLE SIZE ON NOODLES QUALITY

EFFECT OF ADDING GUAVA SEEDS FLOUR ON THE QUALITY OF BALADY BREAD

NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD

QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

EFFECT OF PROTEIN FRACTION ON QUALITY CHRACTERIESTICS OF WHEAT FLOUR OBTAINED FROM DIFFERENT WHEAT KERNELS.