الفهرس | Only 14 pages are availabe for public view |
Abstract The present investigation aimed to choose the highest quality for different blends between wheat, maize and barley flours which organized at five different rates to produce a better balady bread having good technological properties and high nutritive value. Chemical analysis for the different studied samples revealed that the addition of maize and barley flours to wheat flour increased most of chemical contents in the dough. |