Rheological and sensory characteristics of doughs and Balady bread based on wheat, sorghum, millet and defatted soy flours
1987
Foda, Y.H. (Ain Shams Univ., Cairo (Egypt). Faculty of Agriculture) | Ramy, A. | Rasmy, N.A. | Abu-Salem, F.M. | Yassen, A.A.E.
AGROVOC关键词
书目信息
页码
pp. 327-338
其它主题
Farine de ble; Masa de panaderia; Complementation; Pate de cuisson; Propriete rheologique; Panificacion; Analisis organoleptico; Propiedades reologicas
语言
英语
注释
4 tables; 15 ref. Summaries (Ar, En). *EG
类型
Numerical Data; Summary
1993-08-15
AGRIS AP
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