Effects of the pumpkin seed addition on bread quality of wheat flour with a very good quality for bread making
S Mironeasa, GG Codina - Modern Technologies in the Food Industry, 2016 - ibn.idsi.md
The objective of this study was to evaluate the effect of pumpkin seed flour addition at
different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for …
different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for …
Effects of the pumpkin seed addition on bread quality of wheat flour with a very good quality for bread making
S MIRONEASA, GG CODINĂ, C MIRONEASA - 2016 - repository.utm.md
The objective of this study was to evaluate the effect of pumpkin seed flour addition at
different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for …
different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for …
[PDF][PDF] EFFECTS OF THE PUMPKIN SEED ADDITION ON BREAD QUALITY OF WHEAT FLOUR WITH A VERY GOOD QUALITY FOR BREAD MAKING
S Mironeasa, GG Codină, C Mironeasa - MTFI–2016 - ibn.idsi.md
The objective of this study was to evaluate the effect of pumpkin seed flour addition at
different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for …
different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for …