5

عناصر مشابهة

• Effect of Bean Flour supplementation on quality of Hamam Bread
  بواسطة: Arfi, Kenza M. منشور: (1999)
• Effect of Using Wheat and Pretreated Moringa Seed Composite Flour on the Quality of Pan Bread
  بواسطة: إبراهيم، طارق زياد ياسر منشور: (2023)
• Effect of Baking Intensity (Browning) on the Protein Quality of Two Locally Produced types of ka'ak
  بواسطة: Abu Dweih, Baderan Musa Hussein منشور: (1994)
• The Use of Protein Isolates in the Manufactor of Sausage, Ice Cream and Bread
  بواسطة: Eltayeb, Abdel Rahman Sirelkhatim Mohammed منشور: (2010)
• Effect of Malt Flour Addition on the Quality of Kmaj Bread
  بواسطة: Abu Gholi, Hadeel M. منشور: (1999)