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...
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| Format: | Article |
| Language: | Arabic |
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College of Science for Women, University of Baghdad
2012-09-01
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| Series: | Baghdad Science Journal |
| Online Access: | http://bsj.uobaghdad.edu.iq/index.php/BSJ/article/view/1378 |