Effect of Replacing Wheat Flour with Pearl Millet Flour on Chemical and Sensory Properties of Bound Cake

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

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

Effect of Substitution Wheat Flour with Psyllium Seeds Powder on Biscuit Quality Traits

The Effect of Doum (Hyphaene thebaica) Powder on Lipid Profile and Quality Characteristics of Cake

Effect of partial replacement of wheat flour by different sources on the quality parameters of dough and hard sweet biscuits

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

Effect of Using Cardamom Powder and Sesame Seeds Powder on Pan Bread

Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour

Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake