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

समान संसाधन

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