Effect of Replacing Partial of Wheat Flour by Lentil Powder on Quality Properties of Laboratory Bread

Effect of Replacing Partial of Wheat Flour by Lentil Powder on Quality Properties of Laboratory Bread

This investigation was carried out to examine the effect of replacing partial of flour by dried Lentils (Lens culinaris) to white flour in different percentages on the chemical, sensory and storage properties of the Laboratory bread. The results revealed that replacing 0% than wheat flour by lentil...

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Bibliographic Details
Main Author:	Baghdad Science Journal
Format:	Article
Language:	Arabic
Published:	College of Science for Women, University of Baghdad 2012-09-01
Series:	Baghdad Science Journal
Online Access:	http://bsj.uobaghdad.edu.iq/index.php/BSJ/article/view/1378

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