EKB Journal Management System
Keywords = dough
Number of Articles: 7
1

Chemical, Rheological, Sensorial and Functional Properties Buckwheat Semolina Flour Composite Pasta

Volume 66, Issue 10, October 2023, Page 467-478
Mohamed M. Hassona; Ahmed S Hussein; Nahla Morsy; Hala A.Abd El-Aal
2

Biofertilizers Effects on Chemical Composition, Rheological, Organoleptic and Quality Attributes of Wheat Balady Bread

Volume 66, Issue 7, July 2023, Page 563-575
Abeer Abdullah; Nahla Hassan; Adel El-Hassanin; Magdy Samaka; Gamal Gabr
3

Effect of partial replacement of wheat flour by different sources on the quality parameters of dough and hard sweet biscuits

Volume 48, Issue 1, June 2023, Page 1-11
A. A. Sadkey
4

Influence of Knives Wear Phenomena on Hammer Mill Productivity and Product Quality

Volume 8, Issue 7, July 2017, Page 347-353
N. Ismail; O. Fouda; M. Ahmad; M. Mosa
5

EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD

Volume 4, Issue 6, June 2013, Page 281-289
M. A. Hussein; A. A. M. Yonis; H. A. Abd El - Mageed
6

THE PRODUCTIVITY OF SOFT WHEAT AND SOME OF ITS TECHNOLOGICAL INDICATORS AND CORRELATIONS AMONG THEM AT DIFFERENT IRRIGATION RATES

Volume 20, Issue 1, March 2012, Page 61-71
Aziza Al-Ateyh; Abbas Al-Fares; Osman Abdallah
7

Changes of the Chemical and Rheological Properties of Wheat and Dough as a Result of Mold Growth

Volume 33, Issue 3, July 2003, Page 517-528
Mahmoud M. El-Tawila; Nabeh A. Ibrahim; Naglaa F. Gomaa; Rasha M. Omar