Studies on Physico-Chemical and Sensory Evaluations of Wheat Bread Modified with Pumkin Flour

Lignende værker

• Development and stadardization of coconut flour based bread and evaluation of its characteristics
  af: Nashid P.
  Udgivet: (2016)
• Maida, Commercial Atta, Whole Wheat Flour in Bread Manufacture: a Comparative Study of their Quality Parameters
  af: Mufeed V.
  Udgivet: (2010)
• Effect of Raw and Toasted Red Gram Flour on Chapathi Making Quality of Whole Wheat Flour
  af: Krishnendu Mohan
  Udgivet: (2009)
• Evaluation of different banana flour for cookies
  af: Aswani R.S
  Udgivet: (2017)
• Effect of Fibre Incorporation on Rheological and Sensory Qualityof Indian Unleavened Breads
  af: Anila Rajan
  Udgivet: (2007)