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...
| Format: | Article |
|---|---|
| Language: | Arabic |
| Published: |
The Union of Arab Universities
2005-03-01
|
| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_15313_5c11fa9503844ccad3c6133bd557773c.pdf |