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THE POSSIBILITY OF USING UNGERMINATED AND GERMINATED BROWN RICE FLOURS AT DIFFERENT SUBSTITUTION LEVELS OF WHEAT FLOUR IN BREADMAKING

机译：在面包制作的不同替代水平的不同替代水平下使用未结石和发芽的糙米面粉的可能性

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Sahar Abd El-Hady; M. Abd El-Galeel;
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7. RHEOLOGICAL PROPERTIES AND THE ENERGETIC VALUE OF WHEAT FLOUR SUBSTITUTED BY DIFFERENT SHARES OF WHITE AND BROWN RICE FLOUR [O] . Nada Nikolić, Jelena Dodić, Mirjana Mitrović, 2011

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THE POSSIBILITY OF USING UNGERMINATED AND GERMINATED BROWN RICE FLOURS AT DIFFERENT SUBSTITUTION LEVELS OF WHEAT FLOUR IN BREADMAKING

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