Effect of incorporation of Paneer whey on dough characteristics and organoleptic attributes of milk bread

Optimization of Amaranth Incorporation in Bread Prepared with Combination of Chicken Meat Powder and Whole Wheat Flour

Quality Evaluation of Bread Produced from Wheat Flour (Triticum aevistivum) Fortified with Date Flour (Phoenix dactylifera L.)

Study the Dough Raising Capacity of Composite Pseudo Cereal Flours for Formulation of Bread

Optimisation of Buckwheat and Sago Flour Ratios for Developing Nutritious Multigrain Bread

Quality Characteristics and Sensory Attributes of Dough and Bread Fortified by Carob, Malt and Soybean Flours

Influence of Partial Replacement of Wheat Flour with Quinoa Flour on Physicochemical and Structural Properties of Bread

Rheological Properties of Soft Wheat Flour and Sensory Characteristics of Bread Added with Bean Flour (Vicia faba. L)

The Effect of Pre-gelatinized Rice Flour Substitution for Rice Flour on the Characteristics of Gluten-free White Bread