عناصر مشابهة

• Studies on Production And Packaging Of Some Bakery Products
  بواسطة: El Rakaybi, Ahmed Mohamed Ahmed منشور: (1983)
• Development of Functional and Rheological Properties of Bakery Products from Maize Flour and Powders of Lentil and Chickpea
  بواسطة: عبدالصبور، ريهام جاد الرب منشور: (2023)
• chemical studies On The legumous Steep Water And Its Relation To Bread Taste And flavour
  بواسطة: Soliman, Sekina Anwar Mohamed منشور: (1981)
• Physiological Chances in Some Legume Seeds During Maturity and Storace
  بواسطة: Kassem, Saleh Hashem Taha منشور: (1990)
• Effect of Malt Flour Addition on the Quality of Kmaj Bread
  بواسطة: Abu Gholi, Hadeel M. منشور: (1999)