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عناصر مشابهة

• 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)
• 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)
• Evaluation of physico-chemical properties of toast breads fortified with pumpkin cucurbita moschata flour
  بواسطة: Al Demery, Mervat Ebrahim منشور: (2011)
• Evaluation of Butter Cake Prepared by Different Ratios of Oat "Avena Sativa L." and Wheat "Triticum Aestivum L." Flour
  بواسطة: بركات، إكرام حفناوي منشور: (2023)
• Supplementation Effect of Purslane Seeds on Wheat Flour and Using it to Make some Baked Products
  بواسطة: Shanshan, Naglaa M. منشور: (2020)