Ads
    Related paper
  1. Improving Rheological and Sensory Properties of Flour and Laboratory Cake Using Different Concentrations of Guar Gum
  2. The Effect of Substitution of Wheat Flour in Different Proportions of Barley Flour in the Rheological Properties of Dough and Breads Sensual Properties
  3. THE EFFECT OF FLAXSEED FLOUR ON THE RHEOLOGICAL PROPERTIES OF DOUGH MADE OF FLAXSEED AND WHEAT FLOUR AND BREAD QUALITY
  4. Addition of Carrot Pomace to Increase the Nutritional and Rheological Properties of Traditional Cake
  5. Studying the effect of plant extracts on the rheological properties of wheat flour
  6. Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat
  7. Physico Chemical and Rheological Properties of Wheat Flour Bun Supplemented with Orange Peel Powder
  8. Investigating the Effects of Inulin as a Carbohydrate Based Fat Replacer on Rheological and Sensory Properties of UHT Cream
  9. DETERMINATION OF PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF FLOUR DERIVED FROM IMPORTED BREAD WHEAT CULTIVARS IN TURKEY
  10. Physical and sensory properties of noodles supplemented with germinated mungbean flour