Last updated: 22 Jan 2023
10.21608/ajar.2019.59661
Flat bread, quinoa Flour, White rice flour, Yellow corn flour
M.
Rizk
A.
Department of Biochemistry, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
N.
Darwish
I.
Department of Biochemistry, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
H.
Yousef
M.
Department of Biochemistry, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
hanyyousef@azhar.edu.eg
E.
Abd EL Rahim
A.
Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
I.
El Saied
A.
Grand Cairo Bakeries Company, Giza, Egypt
44
1
9044
2019-06-01
2019-01-04
2019-06-01
100
106
1110-1563
2786-0051
https://ajar.journals.ekb.eg/article_59661.html
https://ajar.journals.ekb.eg/service?article_code=59661
8
Original Article
929
Journal
Al-Azhar Journal of Agricultural Research
https://ajar.journals.ekb.eg/
Details
Type
Article
Created At
22 Jan 2023