This study aimed to find out the effects of supplementation of wheat bread with food industry
by-products, orange peels, at 5%. 7.55 and 10% levels. The results show that orange peels …

This study aimed to find out the effects of supplementation of wheat bread with food industry
by-products, orange peels, at 5%. 7% and 10% levels. The results shows that orange peels …

This study aimed to find out the effect of incorporating the by-products peanut skin flour in
bread formulation at 5%. 7.55 and 10% levels. The results show that peanut skin contained …

The influence of the enrichment of wheat bread with pomegranate peels by-products at 5%.
7.5% and 10% levels were investigated. The results show that pomegranate peel contained …

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 …

Pan bread was produced by replacement part of wheat flour (72% extraction) with either
ungerminated, germinated barley flour (at 10, 20, and 30%), B-glucan or arabinoxylans (at …

The need to improve and enhance the nutritional quality of locally made foods (bakery and
confectionaries) cannot be overemphasized. This study set out to meet this need by …

Aims: This study was carried out to investigate the effects of orange peel flour (OPF)
substitution with wheat flour in bread production (substitution levels of 3, 6 and 9%) on the …

The aim of this research was to study the effect of fortified pan bread with Lupine flour (5, 10
and 15%) on the chemical, rheological and nutritionalproperties. Lupine flour showed higher …

The objective of this study was to determine chemical composition and hydration properties
of dietary fiber rich carrot powder (CP). The impact supplementation of CP at different levels …