Evaluation of the quality characteristics and costs of macaroni as affected by semolina and wheat flour blends | Sobhy Mohamed Mohsen

Evaluation of the quality characteristics and costs of macaroni as affected by semolina and wheat flour blends

Citation:: Mohsen, S. M., A. S. Ammar, and S. R. Hashad, "Evaluation of the quality characteristics and costs of macaroni as affected by semolina and wheat flour blends", BULLETIN-FACULTY OF AGRICULTURE UNIVERSITY OF CAIRO, vol. 57, issue 4: UNIVERSITY OF CAIRO, pp. 653, 2006.

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