Effect of different milling processes on Egyptian wheat flour properties and pan bread quality
2013 ◽
Vol 58
(1)
◽
pp. 51-59
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QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN
2019 ◽
Vol 4
(3)
◽
pp. 89-99
Keyword(s):
Keyword(s):
2007 ◽
Vol 87
(6)
◽
pp. 1172-1175
◽
2017 ◽
Vol 54
(6)
◽
pp. 1597-1607
◽
Keyword(s):
2019 ◽
Vol 26
(1)
◽
pp. 44-52
1999 ◽
Vol 5
(3)
◽
pp. 263-273
◽
Keyword(s):