Keywords = Wheat Flour
DEVELOPMENT AND EVALUATION OF NOODLES PREPARED FROM RICE AND WHEAT FLOUR BLENDS

Volume 27, Issue 2, September and October 2019, Pages 1483-1489

Maghfera abd-elfatah; Mamdouh El kalyoubi; Ihab Ashosh; Mohamed Mostafa


EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

Volume 26, Special issue (2A), October 2018, Pages 1109-1119

H. I. El-Taib; I. R.S.A. Rizk; E. I. Yousif; Amal A. Hassan


EVALUATION OF WHEAT FLOUR BLENDED WITH DIFFERENT RATIOS OF MORINGA OLEIFERA LEAVES AND SEEDS

Volume 26, Special issue (2C), May 2018, Pages 1895-1906

A.R., Khalaf; M.H., El-kalyoubi; M.F. Khallaf; A.S. Hussein; I.F. Helmy


EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

Volume 26, Special issue (2D), February 2018, Pages 2387-2400

E. .M.M., Moawad; I. R.S. Rizk; Y. F.M. Kishk; M. R.G. Youssif


QUALITY CHARACTERISTICS OF SPONGE CAKE AND BISCUIT PREPARED USING COMPOSITE FLOUR

Volume 23, Issue 2, September 2015, Pages 537-547

Rizk, I.R. S.; Hemat, E. Elsheshetawy; Bedeir S. H.; Gadallah M.G. E.; Abou-Elazm A. M.