Ads
-
Related paper
- Substituting wheat flour with okara flour in biscuit production
- Effect of Substituting Wheat Flour with Sweet Potato and Sprouted Soybeans Flour on Bread Quality
- Effect of Wheat Flour Replacement and Enrichment by Eggshells on the Quality Properties of a Laboratory Produced Biscuit
- The Effect of Substitution of Wheat Flour in Different Proportions of Barley Flour in the Rheological Properties of Dough and Breads Sensual Properties
- THE EFFECT OF FLAXSEED FLOUR ON THE RHEOLOGICAL PROPERTIES OF DOUGH MADE OF FLAXSEED AND WHEAT FLOUR AND BREAD QUALITY
- Development of Nachos using Moringa Oleifera Drumstick , Zea Mays Maize Flour, Chenopodium Quinoa Quinoa Flour, and Oryza Sativa Rice Flour
- Technological characteristics of yeast-containing cakes production using waxy wheat flour
- Use of flour obtained from wheat varieties of bashkir selection in the production of cakes
- The use of flour obtained from wheat of Bashkir breeds in the production of bakery products
- Production and evaluation of extruded products from decorticated maize (Zea mays L.) flour supplemented with decorticated selected legume flour