Maida, Commercial Atta, Whole Wheat Flour in Bread Manufacture: a Comparative Study of their Quality Parameters

類似資料

• Stability Study of Wheat Atta
  著者:: Sivaraman K.P
  出版事項: (2003)
• Effect of Raw and Toasted Red Gram Flour on Chapathi Making Quality of Whole Wheat Flour
  著者:: Krishnendu Mohan
  出版事項: (2009)
• Studies on Physico-Chemical and Sensory Evaluations of Wheat Bread Modified with Pumkin Flour
  著者:: Fahad K.
  出版事項: (2013)
• Development and stadardization of coconut flour based bread and evaluation of its characteristics
  著者:: Nashid P.
  出版事項: (2016)
• Effect of Differently Treated Soyabean Flour on Quality of Biscuits
  著者:: Hasker E.
  出版事項: (2003)