عناصر مشابهة

• Nutritional Value, Sensory Properties, and Rheological Changes of Fortified Wheat Flour with Flaxseed and Chickpea Flours: Application in Toast Bread and Cookies
  بواسطة: Abd El-Sabor, Reham G. منشور: (2023)
• Enrichment Taboun Bread with Quinoa Seeds as a Functional Ingredient
  بواسطة: المعايطة، أحمد رزق عبدالمحسن منشور: (2022)
• Supplementation Effect of Purslane Seeds on Wheat Flour and Using it to Make some Baked Products
  بواسطة: Shanshan, Naglaa M. منشور: (2020)
• Using Green Banana Pulp Flour as a Functional Ingredient in Pita Bread Processing
  بواسطة: الضلاعين، معاذ نياز عبدالسلام منشور: (2022)
• Effect of the Defatted Soybean Flour Substitution with Wheat Flour on the Quality Properties of Biscuits
  بواسطة: Abd Alla, Safa Abd Alrahman Mohamed منشور: (2015)