ArticleInfluence of Partial Substitution of Wheat Flour with Chia Seeds Powder on Dough Rheology and Quality Attributes of Pan Bread
ArticleInfluence of Partial Substitution of Wheat Flour with Chia Seeds Powder on Dough Rheology and Quality Attributes of Pan Bread
ArticleEffect of partial replacement of wheat flour by different sources on the quality parameters of dough and hard sweet biscuits
ArticleEffect of partial replacement of wheat flour by different sources on the quality parameters of dough and hard sweet biscuits
ArticleQUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN
ArticleQUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN
ArticleENHANCING THE QUALITY ATTRIBUTES OF RICE BREAD FORTIFIED WITH OKRA MUCILAGE VIA SWEET POTATO (Ipomoea batatas) FLOUR
ArticleENHANCING THE QUALITY ATTRIBUTES OF RICE BREAD FORTIFIED WITH OKRA MUCILAGE VIA SWEET POTATO (Ipomoea batatas) FLOUR
ArticlePhysiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders
ArticlePhysiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders
ArticleImprove the Nutritive Value of Produced Cake by Replacement Wheat Flour with Pearl Millet Flour
ArticleImprove the Nutritive Value of Produced Cake by Replacement Wheat Flour with Pearl Millet Flour
ArticleNutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour
ArticleNutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour
ArticlePhysicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours
ArticlePhysicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours
ArticleRHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER
ArticleRHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER