| Titles |
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English :
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Chemical, Technological And Sensory Evaluation Of Biscuit And Cake Made From Wheat Flour (72%Ext.), Hull – Less Barley, And Chickpea Flour Blends
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Arabic :
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تقييم كيماوى وتكنولوجى وحسى للبسكويت والكيك والمصنع من دقيق القمح (استخلاص 72% ) وخليط من دقيق الحبة الكاملة للشعير العارى والحمص
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| Publication year |
2007
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| Organization Name |
Regional Center for Food & Feed (RCFF). Accredited according to ISO/IEC 17025 from A2LA
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Publication Type |
Researsh & Applied Activities
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