[PDF][PDF] Effects of pumpkin (Cucurbita moschat)/soybean (Glycine max)flour blends on functional, physic-chemical properties and sensory attributes of breads produced from …
DH Mitiku, TY Bereka - 2021 - chimie-biologie.ubm.ro
Bread is an important staple food in many countries. Bread making is currently limited to
wheat and a few other commonly used cereal seeds in many countries. This study was …
wheat and a few other commonly used cereal seeds in many countries. This study was …
EFFECTS OF PUMPKIN (CUCURBITA MOSCHAT)/SOYBEAN (GLYCINE MAX) FLOUR BLENDS ON FUNCTIONAL, PHYSIC-CHEMICAL PROPERTIES AND …
DH Mitiku, TY Bereka - Carpathian Journal of Food Science …, 2021 - search.ebscohost.com
Bread is an important staple food in many countries. Bread making is currently limited to
wheat and a few other commonly used cereal seeds in many countries. This study was …
wheat and a few other commonly used cereal seeds in many countries. This study was …
Effects of pumpkin (Cucurbita moschat)/soybean (Glycine max)flour blends on functional, physic-chemical properties and sensory attributes of breads produced from whole …
DH Mitiku, TY Bereka - 2021 - cabidigitallibrary.org
Bread is an important staple food in many countries. Bread making is currently limited to
wheat and a few other commonly used cereal seeds in many countries. This study was …
wheat and a few other commonly used cereal seeds in many countries. This study was …