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210224

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

Article

Last updated: 28 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

-

DOI

10.21608/ejarc.2020.210224

Keywords

Barley flour, Oat flour, nutrition enriched, unleavened flat Bread

Authors

First Name

Hala

Last Name

Shaban

MiddleName

H.

Affiliation

Department of Bread and Pasta Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Email

-

City

-

Orcid

-

First Name

Ashgan

Last Name

Ali

MiddleName

M.

Affiliation

Department of Bread and Pasta Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Email

-

City

-

Orcid

-

First Name

M.

Last Name

Abo-Elnga

MiddleName

-

Affiliation

Department of Bread and Pasta Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Email

-

City

-

Orcid

-

Volume

71

Article Issue

3

Related Issue

29561

Issue Date

2020-07-01

Receive Date

2021-12-23

Publish Date

2020-07-01

Page Start

145

Page End

156

Print ISSN

2812-4847

Online ISSN

2812-4855

Article File

EJARC_Volume 71_Issue 3_Pages 145-156.pdf

PDF . 1.4MB

Link

https://ejarc.journals.ekb.eg/article_210224.html

Detail API

https://ejarc.journals.ekb.eg/service?article_code=210224

Order

210,224

Type

Research articles

Type Code

2,144

Publication Type

Journal

Publication Title

Egyptian Journal of Agricultural Sciences

Publication Link

https://ejarc.journals.ekb.eg/

MainTitle

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

Details

Type

Article

Created At

23 Jan 2023