Journal of Food and Dairy Sciences (JFDS) - Articles List
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Volume 15 (2024)
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Keywords =
Wheat flour
Number of Articles:
13
1
Effect of Replacing Wheat Flour with Pearl Millet Flour on Chemical and Sensory Properties of Bound Cake
Volume 14, Issue 12, December 2024, Page
293-299
Lamya O. H. Mallasiy; Fayza M. Elezaly; Manal M. A. Mohammed
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942.28 K
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2
Effect of Addition Corn Flour on Chemical, Physical, Rheological and Sensory Properties of Iraq Bread
Volume 13, Issue 6, June 2022, Page
95-100
M. A. Abo Raya; Gehan A. A. Ghoneem; Hassan Abd- Elhadi
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534.11 K
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3
Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake
Volume 11, Issue 7, July 2020, Page
203-208
Aya K. Abass; Mona M. Khalil; Rania E. EL Gammal
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1.21 MB
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4
Chemical, Rheological, Sensorial and Microbial Evaluation of Supplemented Wheat Flour Biscuit with Guava Seeds Powder
Volume 10, Issue 5, May 2019, Page
147-152
A. A. Aly
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426.46 K
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5
Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties
Volume 7, Issue 4, April 2016, Page
255-264
I. R. S. Rizk; Nessrien M. N. Yasin; Hemat E. El-sheshetawy; M. G. E. Gadallah; H. M. M. Ezz-El-Arab
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544.51 K
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6
EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN .
Volume 6, Issue 12, December 2015, Page
753-769
A. M. M. El-Karamany
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677.89 K
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7
BIOFORTIFICATION OF WHEAT FLOUR WITH SELENIUM THROUGH FOLIAR APPLICATION OF WHEAT CROP
Volume 6, Issue 7, July 2015, Page
473-480
M. E. Hefni; M. A. Abu Raya; S. E. Seadh; Mai M. M. El - dansoury
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356.76 K
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8
EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD
Volume 5, Issue 11, November 2014, Page
813-825
Rania E. El-Gammal; Hala E. El kewawy
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635.52 K
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9
EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.
Volume 1, Issue 7, July 2010, Page
387-396
A. R. El-Zainy; A. O. Shalaby; Amany A. Slo; Eman A. Foad
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689.07 K
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10
CHEMICAL, RHEOLOGICAL AND QUALITY PROPERTIES OF BISCUITS SUPPLEMENTED WITH FENUGREEK FLOURS
Volume 32, Issue 12, December 2007, Page
10245-10255
A. M. S. Hussein
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616.75 K
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11
BIOLOGICAL STUDIES ON FLAT BREAD FORTIFIED WITH DIFFERENT SOURCES OF ZINC
Volume 30, Issue 5, May 2005, Page
2651-2661
H. M. Salem; O. A. Shaban; Hoda G. El-Amry; F. M. Syrag El-Din
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532.44 K
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12
RELATIONSHIP BETWEEN COOKING WATER RESOURCES AND TYPES OF SEMOLINA AND COOKING QUALITY PARAMETERS OF SPAGHETII
Volume 29, Issue 5, May 2004, Page
2623-2634
Sawsan Y. EI-Faham; E. I. Yousif
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1 MB
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13
COLOUR CHANGES DURING THE PROCESSING OF READY TO EAT CEREALS.
Volume 26, Issue 9, September 2001, Page
5625-6540
H. A. Moharram,
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837.64 K
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