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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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Árabe |
| 出版事項: |
The Union of Arab Universities
2018-02-01
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| シリーズ: | Arab Universities Journal of Agricultural Sciences |
| 主題: | |
| オンライン･アクセス: | https://ajs.journals.ekb.eg/article_35607_0f415667fafb97c38335ade276308252.pdf |
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