Substitution of wheat flour by local cereals and pulses flour "An approach to overcome wheat gap in Egypt" 1. Protein and dry gluten content of flour - Egyptian Knowledge Bank - troweb

26137

Substitution of wheat flour by local cereals and pulses flour "An approach to overcome wheat gap in Egypt" 1. Protein and dry gluten content of flour

Article

Last updated: 03 Jan 2025

Overview Similar Items

Article

Substitution of Wheat Flour by Local Cereals and Pulses Flour "An Approach to Overcome Wheat Gap in Egypt" 2. Gluten Content and Falling Number

Article

Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt” 3- Balady Bread Quality

Article

Ph. D. Substitution of Wheat Flour by Local Cereals and Pulses Flour An Approach to Overcome Wheat Gap in Egypt

Article

Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt" 4. Bread Sensory Panel and Stalling Test

Article

Prospective of Local Cereal and Pulses for Free Gluten Toast in Egypt

Article

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

Article

Producing Baladi Bread from Wheat Substitute to Ensure Food Security in Egypt During the Russian-Ukrainian War

Article

The Impact of Substituting Wheat Flour With Several Gluten-Free Flours (Coconut, Peas, Almond ,and Quinoa Flours) on Rheological Dough

Article

Production of free-gluten bread from some cereal crops

Article

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT