عناصر مشابهة

• Studies on Starters
  بواسطة: Abd Albaky, Mohamed Abd Almoaty منشور: (1989)
• Molecular Characterization of Lactic Acid Bacteria and Yeast Isolated from Starter Dough of Sudanese Sorghum Fermented Flat Bread (Kissra)
  بواسطة: Aseel, Kawthar M. منشور: (2019)
• PRODUCTION OF KMAJ BREAD BY THE SPONGE AND DOUGH METHOD
  بواسطة: Aju, Radwan Yousef Mustafa منشور: (2002)
• Optical Properties of Pre Starter Material
  بواسطة: Adoom, Neamant Omer Abd Allah منشور: (2015)
• A STUDY OF THE PRODUCTION OF HAMAN BREAD WITH THE SPONGE AND DOUGH METHOD AND ITS EFFECT ON THE STABILITY OF LACTULOSE AND SOME PHYTOSTEROLS
  بواسطة: Ajo, Radwan Yousef Mustafa منشور: (2007)