Ads
-
Related paper
- Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation
- Analysing fruit shape in safou (Dacryodes edulis) fruit by using aspect ratio
- Chemical Nutritional and Sensory Properties of Wheat Flour Balady Bread Fortified by the Mixture of Wheat Germ and Doum Fruit Powders
- Development and Sensory Evaluation of Sunflower Meal Fortified Cookies
- Sensory and Quality Attributes of Fortified Fiber Rich Cheese Bread
- Development and Sensory Evaluation of Jamun Seed Powder Fortified Cookies
- Development of Tomato Sauce Fortified with Bael and its Sensory and Chemical Evaluation
- Development and Quality Evaluation of Multigrain Muffins
- Development, Sensory and Analytical Study of Spicy Banana Muffins
- CHANGES IN BAKING AND SENSORY PROPERTIES OF WHEAT BREAD AND MUFFINS WITH THE ADDITION OF GRAPES