✦ LIBER ✦

Studies on the quality of fried snacks based on blends of wheat flour and soya flour

✍ Scribed by Amudha Senthil; R. Ravi; K.K. Bhat; M.K. Seethalakshmi

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Studies on cake quality made of wheat–ch

✍ Manuel Gómez; Bonastre Oliete; Cristina M. Rosell; Valentín Pando; Encarnación F 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 280 KB

Studies on the quality of Turkish flat b

✍ Yalçın Coşkuner; Erşan Karababa 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 176 KB

Studies on the baking properties of whea

✍ K. Harinder; B. Kaur; S. Sharma 📂 Article 📅 1999 🏛 Springer US 🌐 English ⚖ 35 KB

Cooking quality characterisation of ‘spa

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

Effect of Waxy Wheat Flour Blends on the

✍ Peng QIN; Shun-he CHENG; Chuan-xi MA 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 634 KB

Effect of flaxseed and wheat flour blend

✍ A Faik Koca; Munir Anil 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 103 KB 👁 1 views