✦ LIBER ✦

EFFECTS OF HYDROXYPROPYL CELLULOSE ON THE QUALITY OF WHEAT FLOUR SPAGHETTI

✍ Scribed by MAHSA MAJZOOBI; RAHELEH OSTOVAN; ASGAR FARAHNAKY

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Cooking quality characterisation of ‘spa

✍ De Pilli, Teresa; Derossi, Antonio; Severini, Carla 📂 Article 📅 2013 🏛 John Wiley and Sons 🌐 English ⚖ 641 KB

Influence of the addition of buckwheat f

✍ S. Chillo; J. Laverse; P.M. Falcone; A. Protopapa; M.A. Del Nobile 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 205 KB

EFFECTS OF GLUTEN POWDER ON THE QUALITY

✍ MAHSA MAJZOOBI; RAHELEH OSTOVAN; ASGAR FARAHNAKY 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 566 KB

Effect of wheat pearling on flour qualit

✍ Zoe Mousia; Sarah Edherly; Severino S. Pandiella; Colin Webb 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 369 KB

Effect of wheat flour characteristics on

✍ Malena Moiraghi; Esther de la Hera; Gabriela T Pérez; Manuel Gómez 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 122 KB

Effect of arabinoxylans on bread-making

✍ Costas G. Biliaderis; Marta S. Izydorczyk; Onkar Rattan 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 862 KB