Ads
-
Related paper
- Effect of Fortification with Shingada, Sabudana, and Rajgira Flour on quality of Fasting Biscuits
- Effect of Pumpkin and Sugar Beet Powder Substitution in Oat and Rye Flour Biscuits
- Effect of Substituting Wheat Flour with Sweet Potato and Sprouted Soybeans Flour on Bread Quality
- Effect of Whole Barley Tolokno on the Quality of Biscuits
- Development of composite biscuits supplementing with potato or corn flour
- THE EFFECT OF FLAXSEED FLOUR ON THE RHEOLOGICAL PROPERTIES OF DOUGH MADE OF FLAXSEED AND WHEAT FLOUR AND BREAD QUALITY
- Technology biscuits with developed walnut leaves powder and flour ?zdorovja?
- Development of Functional Biscuits made of Wheat Flour and Diospyros mespiliformis Pulp
- Chemical and Mineral Analysis of Biscuits and Cakes Produced from Acha, Soybean and Groundnut Flour Blends
- Fortification of Modified Cassava Flour through Application of Fermented Food Containing Poly - Glutamic Acid
