QUALITY COMPARISON BETWEEN COOKIES MADE ON A LABORATORY-SCALE LEVEL FROM SNABLE WHEAT FLOUR AND FROM RESEARCH-32 WHEAT FLOUR CULTIVATED LOCALLY IN YEMEN - Egyptian Knowledge Bank - troweb

15313

QUALITY COMPARISON BETWEEN COOKIES MADE ON A LABORATORY-SCALE LEVEL FROM SNABLE WHEAT FLOUR AND FROM RESEARCH-32 WHEAT FLOUR CULTIVATED LOCALLY IN YEMEN

Article

Last updated: 03 Jan 2025

Overview Similar Items

Article

POSSIBILITY OF MAKING HIGH QUALITY WHEAT BREAD FROM RESEARCH-32 WHEAT CULTIVATED LOCALLY IN THE REPUBLIC OF YEMEN

Article

Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour

Article

Quality Characteristics of Gluten-Free Cookies Prepared from Oat and Unripe Banana Flour Blends

Article

QUALITY OF COOKIES AS AFFECTED BY DOUGH MIXING TIME, CORN MEAL ADDITION AND MICROWAVE HEATING AFTER CONVENTIONAL BAKING.

Article

Quality attributes of Cookies Fortified with Date Powder

Article

Rheological and Chemical Characteristics of Some Egyptian and Yemeni Wheat Verities

Article

PRODUCTION OF HIGH NUTRITIONAL VALUE COOKIES FROM BROKEN RICE SUPPLEMENTED WITH SWEET LUPIN FLOUR

Article

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

Article

Quality Characteristics of Biscuits Prepared from Wheat Flour and Biscuit Scrap Powder

Article

تأثير الدقيق المرکب على الصفات الحسية لبعض المخبوزات اليمنية