Effects Of Partial Substitution Of Wheat Flour With Chempedak (Artocarpus Integer) Seed Flour On The Physicochemical, Organoleptic And Microbiological Attributes Of The Bread

相似書籍

• Effects Of Partial Substitution Of Wheat Flour With Chempedek (Artocarpus Integer) Seed Flour On The Physicochemical, Organoleptic And Microbiological Attributes Of The Bread [TX558.W5 M322 2008 f rb].
  由: Ahamad Zabidi, Mardiana
  出版: (2008)
• Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb].
  由: See, Ean Fang
  出版: (2008)
• Antioxidative values and customer preference of sweetpotato (ipomoea batatas) flour as compared to wheat (triticum aestivuni) flour /
  由: Mohamad Razlan Abd Rahman
  出版: (2009)
• Quality Attributes Of Bread Using Mango (Mangifera Indica) Peel Flour
  由: Ch'ng, Weng Kee
  出版: (2011)
• Physicochemical and functional characteristics of flour and starch from breadfruit (Artocarpus altilis) and its resistant starch fermentation properties
  由: Siti Nuriah binti Mohd Noor