Number of Articles: 4 | ||
1 | The Impact of Substituting Wheat Flour With Several Gluten-Free Flours (Coconut, Peas, Almond ,and Quinoa Flours) on Rheological Dough | |
Volume 50, Issue 2, 2022, Page 269-281 | ||
Dalia R Hassan | ||
2 | Rheological and Chemical Characteristics of Some Egyptian and Yemeni Wheat Verities | |
Volume 57, Issue 2, 2019, Page 375-382 | ||
ALI M. Al-Mahturi | ||
3 | EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR BY BARLEY AND OAT FLOUR ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF TOAST BREAD DOUGH | |
Volume 45, Issue 1, January 2018, Page 261-269 | ||
Omnia H. Darwish; A. M. Rabie; Madiha A. El-Shewy; Hanan S. Shalaby | ||
4 | RHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER | |
Volume 2, Issue 2, July 2016, Page 455-479 | ||
Hanaa F. El-Mehiry; Afaf Haniem M. Ramadan; Madiha M. Abd El-Hay | ||