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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 | 671 |
Total Visits Per Month
| August 2025 | September 2025 | October 2025 | November 2025 | December 2025 | January 2026 | February 2026 | |
|---|---|---|---|---|---|---|---|
| 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 | 11 | 33 | 16 | 30 | 9 | 7 | 8 |
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| Views | |
|---|---|
| Fulltext_1007153.pdf | 1 |
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