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1.
Effect of enzyme supplements from different sources on balady bread production
A.A., El Farra; A.M.S., Galal; Mervat A., Osman.
Egyptian Journal of Food Science. 1989; 17 (1-2): 161-73
in English | IMEMR | ID: emr-12707

Subject(s)
Enzymes
2.
Effect of addition broad bean flour on rheological properties of dough and baking quality of balady bread
Nawal A., Abdel Hamid; Mervat A., Osman; A.A., El Farra.
Egyptian Journal of Food Science. 1986; 14 (2): 429-34
in English | IMEMR | ID: emr-6991

Subject(s)
Fabaceae , Flour , Food, Fortified
3.
Flour eranulity, its effect upon Egyptian balady bread making quality
S.S., Ibrahim; A.N., Elias; A.A., El Farra.
Egyptian Journal of Food Science. 1983; 11 (1-2): 81-7
in English | IMEMR | ID: emr-2938

Subject(s)
Flour
4.
Liquid whey milk and its effect on wheat flour dough and pasta properties
A.A., El Farra; Azza A., Ismail; A.M., Khorshid.
Egyptian Journal of Food Science. 1981; 9 (1-2): 49-58
in English | IMEMR | ID: emr-575

Subject(s)
Triticum , Flour , Food Additives
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