Influence of malt on rheological and baking properties of wheat–cassava composite flours
AH Khalil, EH Mansour, FM Dawoud - LWT-Food Science and Technology, 2000 - Elsevier
Wheat flour was partially substituted with cassava flour at various levels. Malt was added at
different levels to the composite flour and the resultant blends were evaluated for α-amylase …
different levels to the composite flour and the resultant blends were evaluated for α-amylase …
Influence of Malt on Rheological and Baking Properties of Wheat-cassava Composite Flours
AH Khalil, EH Mansour, FM Dawoud - LWT-Food Science and Technology, 2000 - infona.pl
Wheat flour was partially substituted with cassava flour at various levels. Malt was added at
different levels to the composite flour and the resultant blends were evaluated for α-amylase …
different levels to the composite flour and the resultant blends were evaluated for α-amylase …
[PDF][PDF] In# fluence of Malt on Rheological and Baking Properties of Wheat} cassava Composite Flours
AH Khalil, EH Mansour, FM Dawoud - researchgate.net
Bread is the daily staple of the Egyptian people and provides most of their calories.
Production of wheat has not been su $ cient to meet the increasing demand for bread to …
Production of wheat has not been su $ cient to meet the increasing demand for bread to …
[引用][C] Influence of malt on rheological and baking properties of wheat-cassava composite flours
AH KHALIL, EH MANSOUR… - Lebensmittel …, 2000 - pascal-francis.inist.fr
Influence of malt on rheological and baking properties of wheat-cassava composite flours
CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple search …
CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple search …
[PDF][PDF] In# fluence of Malt on Rheological and Baking Properties of Wheat} cassava Composite Flours
AH Khalil, EH Mansour, FM Dawoud - academia.edu
Bread is the daily staple of the Egyptian people and provides most of their calories.
Production of wheat has not been su $ cient to meet the increasing demand for bread to …
Production of wheat has not been su $ cient to meet the increasing demand for bread to …
[PDF][PDF] In# fluence of Malt on Rheological and Baking Properties of Wheat} cassava Composite Flours
AH Khalil, EH Mansour, FM Dawoud - academia.edu
Bread is the daily staple of the Egyptian people and provides most of their calories.
Production of wheat has not been su $ cient to meet the increasing demand for bread to …
Production of wheat has not been su $ cient to meet the increasing demand for bread to …