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Effects of Using Different Percentages of Fenugreek Flour to Improve the Sensory, Rheological Properties and Keeping Quality in Maize Dough to Produces Gluten-free Breads |
Abdulsalam Abdulrahman Rasool
Dana Azad Abdulkhaleq
Dlir Amin Sabir
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《Journal of Agricultural Science and Technology(A)》
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2013 |
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