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The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel.
Elkatry, Haiam O; El-Beltagi, Hossam S; Ramadan, Khaled M A; Ahmed, Abdelrahman R; Mohamed, Heba I; Al-Otaibi, Hala Hazam; Mahmoud, Mohamed A A.
Afiliação
  • Elkatry HO; Food and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
  • El-Beltagi HS; Home Economics Department, Faculty of Specific Education, Ain Shams University, Abassia, Cairo 11772, Egypt.
  • Ramadan KMA; Agricultural Biotechnology Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
  • Ahmed AR; Biochemistry Department, Faculty of Agriculture, Cairo University, Gamma St, Giza 12613, Egypt.
  • Mohamed HI; Central Laboratories, Department of Chemistry, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
  • Al-Otaibi HH; Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, Cairo 11241, Egypt.
  • Mahmoud MAA; Food and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
Foods ; 12(8)2023 Apr 15.
Article em En | MEDLINE | ID: mdl-37107453
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article