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Keywords =
Pan bread
Number of Articles:
10
1
Evaluation of Pan Bread Fortified with Sunflower Seeds Powder
Volume 13, Issue 10, October 2022, Page
139-147
Fatma M. Albahlol; Mona M. Khalil; Gehan A. Ghoniem; E. A. Aboulnaga
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931.45 K
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2
Utilization of Garden Cress Seeds Gum and Arabic Gum As Natural Gums in Improving Rheological, Physical and Sensory Properties of Pan Bread
Volume 12, Issue 10, October 2021, Page
259-271
M. A. Abo Raya; H. A. Fahmy; Rania Elgamal; Shimaa A. A. ElBendary
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1.29 MB
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3
Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread
Volume 12, Issue 9, September 2021, Page
225-233
A. A. El-Refai; M. T. Shalaby; Rania E. El-Gammal; El-Zahraa M. Motawea; A. Ali.
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1.03 MB
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4
Influence of Various Hydrocolloids Addition on Pan Bread Quality
Volume 9, Issue 10, October 2018, Page
339-346
E. A. Aboulnaga; Faten Y. Ibrahim; M. R. G. Youssif; A. M. I. Mohamed
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750.96 K
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5
Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties
Volume 7, Issue 4, April 2016, Page
255-264
I. R. S. Rizk; Nessrien M. N. Yasin; Hemat E. El-sheshetawy; M. G. E. Gadallah; H. M. M. Ezz-El-Arab
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544.51 K
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6
EFFECT OF FEEDING AT DIFFERENT LEVELS OF WHEAT BRAN AND DATE SEEDS POWDER ON DIABETIC RATS
Volume 6, Issue 6, June 2015, Page
435-449
Mona M. Khalil; M. A. Abou-Raya; Gehan A. Ghoniem; T. S. Hussain
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483.88 K
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7
EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD
Volume 4, Issue 6, June 2013, Page
281-289
M. A. Hussein; A. A. M. Yonis; H. A. Abd El - Mageed
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597.51 K
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8
EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.
Volume 1, Issue 7, July 2010, Page
387-396
A. R. El-Zainy; A. O. Shalaby; Amany A. Slo; Eman A. Foad
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689.07 K
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9
UTILIZATION OF SUGAR-BEET FIBERS IN PAN BREAD PRODUCTION
Volume 34, Issue 7, July 2009, Page
7749-7758
N. A. El-Adly; Asma A. El-Gendy
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630.45 K
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10
QUALITY ATTRIBUTES OF SOME BREADS MADE FROM WHEAT FLOUR SUBSTITUTED BY DIFFERENT LEVELS OF WHOLE AMARANTH MEAL
Volume 34, Issue 6, June 2009, Page
6413-6429
A. M. A. Sharoba; A. I. El-Desouky; M. H. M. Mahmoud; Kh. M. Youssef
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758.65 K
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