UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE | ||||
| Egyptian Journal of Agricultural Sciences | ||||
| Volume 71, Issue 3, July 2020, Page 145-156 PDF (1.37 MB) | ||||
| Document Type: Research articles | ||||
| DOI: 10.21608/ejarc.2020.210224 | ||||
 View on SCiNiTO | ||||
| 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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