Effect of Solid-State Fermentation on the Nutritional Value of Chickpea Flour and Physicochemical, Antioxidant Activity and Sensory Evaluation of Pan Bread - Egyptian Knowledge Bank - troweb

299482

Effect of Solid-State Fermentation on the Nutritional Value of Chickpea Flour and Physicochemical, Antioxidant Activity and Sensory Evaluation of Pan Bread

Article

Last updated: 01 Jan 2025

Overview Similar Items

Article

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

Article

Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads

Article

Physicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours

Article

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders

Article

Wheat-Legumes Composite Flours. 2. Nutritional Value of Bread

Article

EFFECT OF FERMENTATION OF FABA BEAN (Vicia faba) ON ITS NUTRITIVE AND SENSORY PROPERTIES

Article

Composite Flours from Wheat-Legumes Flour. 1. Chemical Composition, Functional Properties and Antioxidant Activity

Article

Sensory evaluation of fortified biscuits with different types of chickpea flour

Article

Enhancement of Functional Properties of Gluten-Free Bread

Article

Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties