The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread
Fathi, R., Rabie, M., El-Gammal, R. (2024). The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread. EKB Journal Management System, (), 21-27. doi: 10.21608/jfds.2024.261909.1148
Rahma M. Fathi; M. M. Rabie; Rania E. El-Gammal. "The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread". EKB Journal Management System, , , 2024, 21-27. doi: 10.21608/jfds.2024.261909.1148
Fathi, R., Rabie, M., El-Gammal, R. (2024). 'The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread', EKB Journal Management System, (), pp. 21-27. doi: 10.21608/jfds.2024.261909.1148
Fathi, R., Rabie, M., El-Gammal, R. The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread. EKB Journal Management System, 2024; (): 21-27. doi: 10.21608/jfds.2024.261909.1148