EFFECT OF ENZYMATIC TEMPERING AND MILLING PROCESSES ON FLOUR YIELD AND CHARACTERISTICS OF AUSTRALIAN WHEAT GRADE

EFFECT OF FERMENTATION OF FABA BEAN (Vicia faba) ON ITS NUTRITIVE AND SENSORY PROPERTIES

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

EFFECT OF PROTEIN FRACTION ON QUALITY CHRACTERIESTICS OF WHEAT FLOUR OBTAINED FROM DIFFERENT WHEAT KERNELS.

EFFECT OF HANDLING, MILLING PROCESS AND STORAGE ON THE QUALITY OF WHEAT AND FLOUR IN EGYPT: [1] PHYSICAL AND CHEMICAL PROPERTIES OF WHEAT KERNALS AND THEIR FLOURS.

EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN .

EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

Effect of wheat germ and acid whey addition on the chemical and technological properties of pan bread

EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR BY BARLEY AND OAT FLOUR ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF TOAST BREAD DOUGH