QUALITY COMPARISON BETWEEN COOKIES MADE ON A LABORATORY-SCALE LEVEL FROM SNABLE WHEAT FLOUR AND FROM RESEARCH-32 WHEAT FLOUR CULTIVATED LOCALLY IN YEMEN
A sample of wheat grain var. Research-32, cultivated locally in the Republic of Yemen was treated and milled into flour of 72% extraction. Main chemical components of the flour were determined, then the flour was portioned out to three sets. Each set was made into dough with similar constituents e...
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| Natura: | Artigo |
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| Lingua: | Árabe |
| Pubblicazione: |
The Union of Arab Universities
2005-03-01
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| Serie: | Arab Universities Journal of Agricultural Sciences |
| Soggetti: | |
| Accesso online: | https://ajs.journals.ekb.eg/article_15313_5c11fa9503844ccad3c6133bd557773c.pdf |
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