The objective of this study was to evaluate the effect of pumpkin seed flour addition at
different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for …

This study aims to asses the psysico-chemical, sensory and quality characteristics of bread
obtained from wheat flour substituted with different levels (15%, 30%, 50%) of boiled …

The goal of this study was to investigate the addition of five different levels (control, 5%,
10%, 15% and 20%) of pumpkin seed flour (PSF) in wheat flour (WF) on bread quality. The …

The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …

Pumpkin is a rich source of beta-carotenoid, a valuable pro-vitamin A known for
maintenance of eye vision. Meanwhile jackfruit seed is also rich in carbohydrate however it …

The aim of this investigation was to incorporate tomato seed into bread in order to improve
its quality. For this purpose, wheat flour 650 type of a very good quality for bread making was …

The purpose of this study was to optimize the level of wheat, pumpkin seed (PSF) and
golden flaxseed flour (GFs) that can be used in order to obtain high quality bread. The …

The aim of this study was to analyze the effect of golden flaxseed addition in different doses
(5%, 10%, 15%, 20%) in wheat flour 650 type with a very good quality for bread making in …

The effect of substituting wheat flour (WF) with different levels (10, 20, 30 and 40%) of millet
flour (MF) on rheological properties and pan bread quality were investigated. Substituting …

This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses
of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS) …