عناصر مشابهة

• Evaluation of Nutritional and Sensorial Properties of some Bakery Products Fortified with Chicory Powdered Leaves
  بواسطة: الورداني، نيفين منشور: (2023)
• Studies on Production And Packaging Of Some Bakery Products
  بواسطة: El Rakaybi, Ahmed Mohamed Ahmed منشور: (1983)
• Supplementation Effect of Purslane Seeds on Wheat Flour and Using it to Make some Baked Products
  بواسطة: Shanshan, Naglaa M. منشور: (2020)
• THE EFFECT OF VARIOUS COMMON BREAD INGREDIENTS ON YEAST-VIABILITY AND BREAD QUALITY IN FROZEN DOUGHS
  بواسطة: Al Eid, Salah M. منشور: (1993)
• Enrichment Taboun Bread with Quinoa Seeds as a Functional Ingredient
  بواسطة: المعايطة، أحمد رزق عبدالمحسن منشور: (2022)