Nutritional, physicochemical, and sensorial evaluation of flat bread supplemented with quinoa flour
The purpose of the present research was to develop novel flat bread supplemented with
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …
Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
SA El-Sohaimy, MG Shehata, T Mehany… - international journal of …, 2019 - scimatic.org
The purpose of the present research was to develop novel flat bread supplemented with
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …
Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
SA El-Sohaimy, MG Shehata… - … Journal of Food …, 2019 - search.proquest.com
The purpose of the present research was to develop novel flat bread supplemented with
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …
[PDF][PDF] Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
SA El-Sohaimy, MG Shehata, T Mehany, MA Zeitoun - 2019 - investigacion.unirioja.es
The purpose of the present research was to develop novel flat bread supplemented with
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …
Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
SA El-Sohaimy, MG Shehata, T Mehany, MA Zeitoun - 2019 - hero.epa.gov
The purpose of the present research was to develop novel flat bread supplemented with
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …
[PDF][PDF] Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
SA El-Sohaimy, MG Shehata, T Mehany, MA Zeitoun - 2019 - researchgate.net
The purpose of the present research was to develop novel flat bread supplemented with
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …
[引用][C] Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
SA El-Sohaimy, MG Shehata, T Mehany… - International Journal of …, 2019 - elibrary.ru
Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour.
SA El-Sohaimy, MG Shehata, T Mehany… - International Journal of …, 2019 - europepmc.org
The purpose of the present research was to develop novel flat bread supplemented with
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …