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عناصر مشابهة

• Standardization of Flour Gluten Content for the Production of Arabic Kmaj Bread
  بواسطة: Abu Shamsieh, Shadi S. منشور: (2002)
• 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)
• Retention of Vitamin D and some B Vitamins in Kmaj Bread Produced under Different Processing Conditions
  بواسطة: البوارشي، ينال تيسير منشور: (2019)
• Effect of Malt Flour Addition on the Quality of Kmaj Bread
  بواسطة: Abu Gholi, Hadeel M. منشور: (1999)
• Developement of gluten-free bread similar to Arbic types
  بواسطة: Al Trawneh, Sameeh Suliman منشور: (1997)