Effect of Raw and Toasted Red Gram Flour on Chapathi Making Quality of Whole Wheat Flour

類似資料

• Maida, Commercial Atta, Whole Wheat Flour in Bread Manufacture: a Comparative Study of their Quality Parameters
  著者:: Mufeed V.
  出版事項: (2010)
• Effect of Differently Treated Soyabean Flour on Quality of Biscuits
  著者:: Hasker E.
  出版事項: (2003)
• Evaluation of different banana flour for cookies
  著者:: Aswani R.S
  出版事項: (2017)
• Studies on Physico-Chemical and Sensory Evaluations of Wheat Bread Modified with Pumkin Flour
  著者:: Fahad K.
  出版事項: (2013)
• And quiet flour the don. /
  著者:: Sholokhov, Mikhail A.