Effect of addition broad bean flour on rheological properties of dough and baking quality of balady bread
Egyptian Journal of Food Science. 1986; 14 (2): 429-34
in English
| IMEMR
| ID: emr-6991
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Index:
IMEMR (Eastern Mediterranean)
Main subject:
Food, Fortified
/
Flour
/
Fabaceae
Language:
English
Journal:
Egypt. J. Food Sci.
Year:
1986
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