Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

The purpose of the present research was to develop novel flat bread supplemented with quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation of the quality of developed bread was realized with blends at 5, 10, 15, 20, 25, and 30% of quinoa flour. Chemical co...

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Veröffentlicht in:Int J Food Sci
Hauptverfasser: El-Sohaimy, S. A., Shehata, M. G., Mehany, Taha, Zeitoun, M. A.
Format: Artigo
Sprache:Inglês
Veröffentlicht: Hindawi 2019
Schlagworte:
Research Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6420967/
https://ncbi.nlm.nih.gov/pubmed/30941357
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2019/4686727
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