Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by M. Tamimy
Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread
Journal of Food and Dairy Sciences
Related publications
Effect of Hydrothermal Treated Corn Flour Addition on the Quality of Corn-Field Bean Gluten-Free Pasta
BIO Web of Conferences
Bread Flour
Nature
Multidisciplinary
Quinoa Flour as a New Foodstuff for Improving Dough and Bread.
Journal of Applied Glycoscience
Corn Starch and Egg White Enriched Gluten-Free Chickpea Flour Batters: Rheological and Structural Properties
International Journal of Food Properties
Food Science
Characteristics of Rice Flour Suitable for the Production of Rice Flour Bread Containing Gluten and Methods of Reducing the Cost of Producing Rice Flour
Japan Agricultural Research Quarterly
Ecology
Crop Science
Animal Science
Zoology
Biotechnology
Agronomy
Effect of Sugars &Lysine of Broad Bean Flour Adding to Wheat Flour (Composite ) on Brown Index & Fermentation Pressure Gas
Mesopotamia Journal of Agriculture
The Influence of Acorn Flour on Rheological Properties of Gluten-Free Dough and Physical Characteristics of the Bread
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics
Journal of Food Research
Investigation of the Expedience of Modification of the Carbohydrate Composition of Rice Flour in the Technology of Gluten-Free Bread
EUREKA: Life Sciences
