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Total Visits
| Views | |
|---|---|
| The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread | 485 |
Total Visits Per Month
| January 2024 | February 2024 | March 2024 | April 2024 | May 2024 | June 2024 | July 2024 | |
|---|---|---|---|---|---|---|---|
| The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread | 1 | 3 | 1 | 6 | 1 | 6 | 0 |
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| Fulltext_1007153.pdf | 1 |
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