QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE

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

FORTIFICATION OF MAIZE TORTILLA WITH SOME SPROUTED AND COOKED LEGUMES SEED MEAL MIXTURE

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

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

PRODUCTION OF TORTILLA CHIPS FROM CORN ANDIOR SORGHUM: ~~ II.EVALUATION OF STARCH GELATINIZATION AND CRYSTALLINITY

PRODUCTION OF TORTILLA CHIPS FROM CORN ANDIOR SORGHUM: :. I. PHYSICOCHEMICAL CHANGES OCCURRED IN STARCH GRANULES

PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM. VI. QUALITY OF LEGUME ENRICHED TORTILLA CHIPS

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR .