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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Baghdad, College of Science for Women
2012-09-01
|
| Series: | مجلة بغداد للعلوم |
| Online Access: | http://bsj.uobaghdad.edu.iq/index.php/BSJ/article/view/1378 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|