Evaluation of a novel pan bread formulated by wheat/millet flour different blends
ES El-Poraie, AE El-Beltagy… - Menoufia Journal of Food …, 2019 - journals.ekb.eg
The effect of substituting wheat flour (WF) with different levels (10, 20, 30 and 40%) of millet
flour (MF) on rheological properties and pan bread quality were investigated. Substituting …
flour (MF) on rheological properties and pan bread quality were investigated. Substituting …
[PDF][PDF] EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS
ES El-Poraie, AE El-Beltagy, TA El-Adawy - journals.ekb.eg
The effect of substituting wheat flour (WF) with different levels (10, 20, 30 and 40%) of millet
flour (MF) on rheological properties and pan bread quality were investigated. Substituting …
flour (MF) on rheological properties and pan bread quality were investigated. Substituting …
[PDF][PDF] EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS
ES El-Poraie, AE El-Beltagy, TA El-Adawy - scholar.archive.org
The effect of substituting wheat flour (WF) with different levels (10, 20, 30 and 40%) of millet
flour (MF) on rheological properties and pan bread quality were investigated. Substituting …
flour (MF) on rheological properties and pan bread quality were investigated. Substituting …
[PDF][PDF] EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS
ES El-Poraie, AE El-Beltagy, TA El-Adawy - researchgate.net
The effect of substituting wheat flour (WF) with different levels (10, 20, 30 and 40%) of millet
flour (MF) on rheological properties and pan bread quality were investigated. Substituting …
flour (MF) on rheological properties and pan bread quality were investigated. Substituting …
EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS
ES El-Poraie, AE El-Beltagy… - Menoufia Journal of …, 2019 - mjfds.journals.ekb.eg
The effect of substituting wheat flour (WF) with different levels (10, 20, 30 and 40%) of millet
flour (MF) on rheological properties and pan bread quality were investigated. Substituting …
flour (MF) on rheological properties and pan bread quality were investigated. Substituting …
[PDF][PDF] EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS
ES El-Poraie, AE El-Beltagy, TA El-Adawy - mjfds.journals.ekb.eg
The effect of substituting wheat flour (WF) with different levels (10, 20, 30 and 40%) of millet
flour (MF) on rheological properties and pan bread quality were investigated. Substituting …
flour (MF) on rheological properties and pan bread quality were investigated. Substituting …