UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE | ||
| Egyptian Journal of Agricultural Sciences | ||
| Volume 71, Issue 3, July 2020, Pages 145-156 PDF (1.37 M) | ||
| Document Type: Research articles | ||
| DOI: 10.21608/ejarc.2020.210224 | ||
| Authors | ||
| Hala H. Shaban; Ashgan M. Ali; M. Abo-Elnga | ||
| Department of Bread and Pasta Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| Keywords | ||
| Barley flour; oat flour; nutrition enriched; unleavened flat Bread | ||
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