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7 Papers found for "Bakery science (7)"

DEVELOPMENT OF QUINOA (CHENOPODIUM QUINOA) SUPPLEMENTED COOKIES

Afshan Shafi, Khizar Hayat, Muhammad Zakki Khan, Omer Daraz, Umar Farooq

Agricultural Sciences Journal | 2020

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PRODUCTION AND QUALITY CHARACTERIZATION OF SOYMILK ENRICHED BREAD

Afshan Shafi, Hafiz Nazar Faried, Khizar Hayat, Mian Shamas Murtaza, Muhammad Shahbaz, Noman Fareed, Umar Farooq

Agricultural Sciences Journal | 2020

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SUITABILITY OF DURUM WHEAT VARIETIES FOR THE PRODUCTION OF DOUGHNUTS

Muhammad Azam, Naureen Shahzadi, Salim-ur- Rehman, Sarfraz Hussain

Pakistan Journal of Scientific and Industrial Research (Series B: Biological Sciences) | 2004

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Fortification of Grape Pomace Powder in Cupcakes for Nutritional Profile and Sensory Attributes

Areeba Anwar, Asmara Anwar, Noor Javed, Rizwan Shukat, Waqar Nisar

RADS Journal of Food Biosciences (JFBS) | 2023

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A Comprehensive Review of Nutritional and Sensorial Attributes of Bakery Products Formulated Using Quinoa Flour

Filza Fatima, Muhammad Abu Bakar, Muhammad Usman Akhtar, Muhammad Zaman, Nitasha Wasi, Rubab Fatima

RADS Journal of Food Biosciences (JFBS) | 2024

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Development of Sesame (Sesamum indicum L) Powder to Wheat Flour Supplemented Blend and Its Physicochemical Characterization

Ashfaque Ahmed Khaskheli, Sana Nawaz, Shahzor Gul Khaskheli, Shaista Soomro, Syeda Insia Zehra

RADS Journal of Food Biosciences (JFBS) | 2024

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Development of Salt Reduction Bread and Evaluation of its Nutritional and Sensorial Attributes

Allah Rakha, Sajjad Hussain, Shabbir Hussain, Zafar ullah Razzaq

RADS Journal of Food Biosciences (JFBS) | 2023

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