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

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

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

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

Determination of Adaptability of Advanced Bread Wheat (Triticum aestivum L.) Lines under Rainfed Conditions

Genetic Studies on Combining Ability for Grain Yield and its Attributes in Bread Wheat (Triticum aestivum L. em Thell)

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