Protein-enriched Arabic bread fortified with detoxified vetch flour

Lignende værker

• Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour
  af: Bouchra Sayed-Ahmad, et al.
  Udgivet: (2018-08-01)
• Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour
  af: Ioana-Alina Pop, et al.
  Udgivet: (2025-09-01)
• Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bread
  af: Lucía Buitrón, et al.
  Udgivet: (2025-12-01)
• The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality
  af: Koneva S., et al.
  Udgivet: (2019-06-01)
• The Nutritive Value of Bread: Fortified White Flour and National Wheatmeal Compared
  af: Wright, Margaret D.
  Udgivet: (1941)