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The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread's quality using sensory, physicochemical, and chemometric methods.
Elkatry, Haiam O; El-Beltagi, Hossam S; Ahmed, Abdelrahman R; Mohamed, Heba I; Al-Otaibi, Hala Hazam; Ramadan, Khaled M A; Mahmoud, Mohamed A A.
Afiliación
  • Elkatry HO; Department of Food and Nutrition Science, College of Agricultural Science and Food, King Faisal University, Al Hofuf, Saudi Arabia.
  • El-Beltagi HS; Department of Home Economics, Faculty of Specific Education, Ain Shams University, Cairo, Egypt.
  • Ahmed AR; Department of Agricultural Biotechnology, College of Agriculture and Food Sciences, King Faisal University, Al Hofuf, Saudi Arabia.
  • Mohamed HI; Department of Biochemistry, Faculty of Agriculture, Cairo University, Giza, Egypt.
  • Al-Otaibi HH; Department of Food and Nutrition Science, College of Agricultural Science and Food, King Faisal University, Al Hofuf, Saudi Arabia.
  • Ramadan KMA; Department of Home Economics, Faculty of Specific Education, Ain Shams University, Cairo, Egypt.
  • Mahmoud MAA; Department of Biological and Geological Sciences, Faculty of Education, Ain Shams University, Cairo, Egypt.
Front Nutr ; 10: 1240527, 2023.
Article en En | MEDLINE | ID: mdl-37781123
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Nutr Año: 2023 Tipo del documento: Article País de afiliación: Arabia Saudita Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Nutr Año: 2023 Tipo del documento: Article País de afiliación: Arabia Saudita Pais de publicación: Suiza