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

Functional Quality Analysis of Composite Flour from Millet and Xanthan Gum for Pasta Dough

Development of Fish Cracker from Indian Major Carp, Labeo catla

Effects of sowing ratio and harvest periods on hay yields, quality and competitive characteristics of Hungarian vetch – cereal mixtures.

Effect of Alfalfa Seed Gum on the Rheological, Cooking and Textural Properties of Gluten-free Foxtail Millet and Chickpea Flour Noodles

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