{"title":"Improving wheat flour propertiesfor spaghetti processing using some improvers","authors":"","doi":"10.21608/enj.2022.283037","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":"52 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Egyptian Journal of Nutrition and Feeds","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21608/enj.2022.283037","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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