Bread Archives - International Network for Natural Sciences

Development of papaya yeast bread

April C. Abalos

Int. J. Biosci. 22(6), 60-66, June 2023.

DOI: http://dx.doi.org/10.12692/ijb/22.6.60-66

Keywords: Bread, Energy, Nutrient content, Papaya, Yeast

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Evaluation of biochemical parameters of selected food commodities purchased from Supermarket of Sukkur, Sindh, Pakistan

Sanaullah Ansari, Mushtaque Ali Jakhrani, Shahid Ali Jakhrani, Safeullah Bullo, Hafeezullah Mazari, Amjad Hussain Soomro, Khalid Ahmed Bhutto, Farkhanda Zaman Dayo, Sahrish Memon, Amjad Ali Maitlo

Int. J. Biosci. 19(1), 134-140, July 2021.

DOI: http://dx.doi.org/10.12692/ijb/19.1.134-140

Keywords: Analysis, Biochemical parameter, Biscuits, Bread, Cake, Muffins, Noodles, Supermarket, Toast

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Exploring the functional and physiochemical properties of bread enriched with fermented cereals bran

Ghulam Mustafa, Muhammad Umair Arshad, Farhan Saeed, Muhammad Afzaal, Muhammad Asif Khan, Haroon Munir

Int. J. Biosci. 15(4), 213-222, October 2019.

DOI: http://dx.doi.org/10.12692/ijb/15.4.213-222

Keywords: Bioactive components, Bran, Bread, Cereals, Fermentation

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Exploring the functional and physiochemical properties of bread enriched with fermented cereals bran

Ghulam Mustafa, Muhammad Umair Arshad, Farhan Saeed, Muhammad Afzaal, Muhammad Asif Khan, Haroon Munir

Int. J. Biosci. 15(4), 52-61, October 2019.

DOI: http://dx.doi.org/10.12692/ijb/15.4.52-61

Keywords: Bioactive components, Bran, Bread, Cereals, Fermentation

Details

Combining ability analysis for morphological traits in wheat

Hafiz Ghulam Muhu-Din Ahmed, Muhammad Rizwan, Hafiz Arslan Anwaar, Abdul Qadeer, Zikria Zafar, Humaira Jamil

Int. J. Biosci. 11(4), 41-47, October 2017.

DOI: http://dx.doi.org/10.12692/ijb/11.4.41-47

Keywords: Bread, Crosses, GCA, Variety, Wheat

Details

Bread

Development of papaya yeast bread

Evaluation of biochemical parameters of selected food commodities purchased from Supermarket of Sukkur, Sindh, Pakistan

Exploring the functional and physiochemical properties of bread enriched with fermented cereals bran

Exploring the functional and physiochemical properties of bread enriched with fermented cereals bran

Combining ability analysis for morphological traits in wheat

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