Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough

por Aldughpassi, Ahmad, Zafar, Tasleem, Sidhu, Jiwan S., Al-Hassawi, Fatima, Abdullah, Mohammad Mirza, Al-Othman, Amani
Publicado 2020

Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents

por Alkandari, Sharifa, Bhatti, Mohammad E., Aldughpassi, Ahmed, Al-Hassawi, Fatima, Al-Foudari, Mohammad, Sidhu, Jiwan S.
Publicado 2021

Pilot scale production of functional foods using red palm olein: Antioxidant, vitamins’ stability and sensory quality during storage

por Alkandari, Sharifa, Al-Hassawi, Fatima, Aldughpassi, Ahmed, Sidhu, Jiwan S., Al-Amiri, Hanan A., Al-Othman, Amani, Ahmed, Nissar, Ahmad, Anwar
Publicado 2021