Ads
-
Related paper
- Development of a Bread Product for Coeliac People Made form Rice, Chía and Amaranth Flour, by Mean of a Mixture Design
- DEVELOPMENT OF FOOD CONCENTRATE – SEMI-FINISHED PRODUCT WITH AMARANTH FLOUR FOR GLUTEN-FREE CUPCAKES
- Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread
- THE EFFECT OF FLAXSEED FLOUR ON THE RHEOLOGICAL PROPERTIES OF DOUGH MADE OF FLAXSEED AND WHEAT FLOUR AND BREAD QUALITY
- ASSORTMENT AND COMPETITIVENESS OF BREAD FROM A MIXTURE OF RYE AND WHEAT FLOUR ON THE MARKET OF UKRAINE
- ASSORTMENT AND COMPETITIVENESS OF BREAD FROM A MIXTURE OF RYE AND WHEAT FLOUR ON THE MARKET OF UKRAINE
- Improvement of Quality of Composite Bread by Incorporating Dual Modified Traditional Rice Flour
- Development of Nachos using Moringa Oleifera Drumstick , Zea Mays Maize Flour, Chenopodium Quinoa Quinoa Flour, and Oryza Sativa Rice Flour
- Chemical Nutritional and Sensory Properties of Wheat Flour Balady Bread Fortified by the Mixture of Wheat Germ and Doum Fruit Powders
- Simulated Rice Grain (SRG) Forming Machine Made From Forest Intercropping Plant Flour as Raw Material