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Keywords =
Flour
Number of Articles:
6
1
Different Moisture Contents of Tempered Hull Barley and Hull-Less Barley Grains Prior to Milling 2. Effect on Physical and Sensory Properties of Bread Baked from these Barley Flours.
Volume 03, Issue 3, 2018, Page
77-90
A. S. Abdel-Gawad; M. K. E. Youssef; S. H. Abou-Elhawa; Asmaa M. Abdel-Rahman
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1.15 MB
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2
EFFECT OF PROTEIN FRACTION ON QUALITY CHRACTERIESTICS OF WHEAT FLOUR OBTAINED FROM DIFFERENT WHEAT KERNELS.
Volume 6, Issue 7, July 2015, Page
501-521
T. T. El-Sisy; T. M. EL-Afifi
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723.27 K
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3
EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR .
Volume 5, Issue 12, December 2014, Page
919-942
T. T. El-sisy; Jehan Ali B.; M. S. Masoud
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758.49 K
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4
EFFECT OF HANDLING, MILLING PROCESS AND STORAGE ON THE QUALITY OF WHEAT AND FLOUR IN EGYPT: [1] PHYSICAL AND CHEMICAL PROPERTIES OF WHEAT KERNALS AND THEIR FLOURS.
Volume 2, Issue 3, March 2011, Page
133-142
M. G. Abd El Fadel; Seham S. Gad; A. A. El-Shibiny; M. F. Emara; T. T. El-Sisy
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329.31 K
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5
CHEMICAL PROPERTIES AND INSTRUMENTAL ANALYSIS OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS
Volume 33, Issue 11, November 2008, Page
7905-7921
Ferial M. Abu-Salem; Azza A. Abou-Arab
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798.62 K
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6
NUTRITIONAL AND FUNCTIONAL PROPERTIES OF JOJOBA, HIBISCUS AND PUMPKIN SEED KERNAL FLOURS
Volume 33, Issue 7, July 2008, Page
5083-5101
W. H. M. El-Reffaei; Sanaa A. Mahfouz; M. S. Masoud; Shereen A. S. Nada
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711.73 K
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