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

Lignende værker

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