RHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER
iKNiTO Journal Management System

Journal Management System

F. El-Mehiry, H., Haniem M. Ramadan, A., M. Abd El-Hay, M. (2016). RHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER. EKB Journal Management System, 2(2), 455-479. doi: 10.21608/jsezu.2016.237048
Hanaa F. El-Mehiry; Afaf Haniem M. Ramadan; Madiha M. Abd El-Hay. "RHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER". EKB Journal Management System, 2, 2, 2016, 455-479. doi: 10.21608/jsezu.2016.237048
F. El-Mehiry, H., Haniem M. Ramadan, A., M. Abd El-Hay, M. (2016). 'RHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER', EKB Journal Management System, 2(2), pp. 455-479. doi: 10.21608/jsezu.2016.237048
F. El-Mehiry, H., Haniem M. Ramadan, A., M. Abd El-Hay, M. RHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER. EKB Journal Management System, 2016; 2(2): 455-479. doi: 10.21608/jsezu.2016.237048