Stability Study of Wheat Atta

Eitemau Tebyg

• Maida, Commercial Atta, Whole Wheat Flour in Bread Manufacture: a Comparative Study of their Quality Parameters
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  Cyhoeddwyd: (2010)
• Evaluation of Wheat Germ for Nutraceutical Properties
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  Cyhoeddwyd: (2005)
• Studies on Physico-Chemical and Sensory Evaluations of Wheat Bread Modified with Pumkin Flour
  gan: Fahad K.
  Cyhoeddwyd: (2013)
• Studies on the Development and Stability of Protein Rich Pasta Product
  gan: Sajeer T.T
  Cyhoeddwyd: (2007)
• Extrusion of Fish Meat and Wheat Semolina: Influence of Certain Processing Parameters
  gan: Suhail Meempetta
  Cyhoeddwyd: (2004)