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

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

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

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

Optimization of Fermentable Sugars Production from Stale Bread using Response Surface Methodology

Assessing Genetic Diversity in Bread Wheat (Triticum aestivum L.) using D² Statistical Analysis

Efficiency of Parametric and Non Parametric Indices as the Indicators of Grain Yield Stability of Bread Wheat (Triticum aestivum L.) Genotypes under Rainfall Conditions