Pan bread quality as affected by some nano and fermented-nano food industries by-products by El-Sayed I. Yousif, Attia A. Yaseen, Abdel-Fatah A. Abdel-Fatah, Abdel-Hafeez A. Shouk, Mohamed G. Gadlla, Ayman A. Mohammad

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Sorghum Flour Application in Bread: Technological Challenges and Opportunities by Pervin Ari Akin, Ilkem Demirkesen, Scott R. Bean, Fadi Aramouni, Ismail Hakkı Boyaci

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Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making by Sung-Huo Kim, Yeon-Ji Jo, Sung Ho Lee, Sung-Hoon Park

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INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD by M. Shebl, Y. Kishk, A. Abd El-Fatah, E. Yousif

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EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY by H. El-Taib, I. Rizk, E. Yousif, Amal Hassan

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Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads by Fatima Al-Hassawi, Jameela Al-Ghanim, Mohammad Al-Foudari, Amani Al-Othman, Jiwan S. Sidhu

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EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT by E. Moawad, I. Rizk, Y. Kishk, M. Youssif

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