EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT
This study was carried out to investigate the effect of partial substitution (5, 10 and15%) of wheat flour (72% ext.) by whole meal quinoa flour (QF) on quality parameter of pan bread. QF contained the highest percentage of protein, Lipids, ash and crude fiber. Also, QF contained the highest amount...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Árabe |
| Pubblicazione: |
The Union of Arab Universities
2018-02-01
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| Serie: | Arab Universities Journal of Agricultural Sciences |
| Soggetti: | |
| Accesso online: | https://ajs.journals.ekb.eg/article_35607_0f415667fafb97c38335ade276308252.pdf |
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