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

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

Nutrient Availability and Nutrient Uptake by Crop and Weed as Influenced by Stale Seedbed, Mulching and Mechanical Weeding in Okra

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