Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt

por Saleh, Ali, Mohamed, Abdellatif A., Alamri, Mohammed S., Hussain, Shahzad, Qasem, Akram A., Ibraheem, Mohamed A.
Publicado 2020

Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch

por Shahzad, Syed Ali, Hussain, Shahzad, Mohamed, Abdellatif A., Alamri, Mohamed S., Ibraheem, Mohamed A., Qasem, Akram A. Abdo
Publicado 2019

Effect of Germinated Sorghum Extract on the Physical and Thermal Properties of Pre-Gelatinized Cereals, Sweet Potato and Beans Starches

por Alqah, Hesham, Hussain, Shahzad, Alamri, Mohamed Saleh, Mohamed, Abdellatif A., Qasem, Akram A., Ibraheem, Mohamed A., Shehzad, Aamir
Publicado 2023

Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starche...

por Hussain, Shahzad, Mohamed, Abdellatif A., Alamri, Mohamed S., Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Alsulami, Tawfiq, Ababtain, Ibrahim A.
Publicado 2022

Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes

por Hussain, Shahzad, Alamri, Mohamed Saleh, Mohamed, Abdellatif A., Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shamlan, Ghalia, Ababtain, Ibrahim A.
Publicado 2022

Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies

por Mohamed, Abdellatif A., Alamri, Mohamed Saleh, Hussain, Shahzad, Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shamlan, Ghalia, Ababtain, Ibrahim A.
Publicado 2022

Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

por Hussain, Shahzad, Mohamed, Abdellatif A., Alamri, Mohamed Saleh, Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shahzad, Syed Ali, Ababtain, Ibrahim A.
Publicado 2020

Food packaging’s materials: A food safety perspective

por Alamri, M.S., Qasem, Akram A.A., Mohamed, Abdellatif A., Hussain, Shahzad, Ibraheem, Mohamed A., Shamlan, Ghalia, Alqah, Hesham A., Qasha, Ali S.
Publicado 2021

Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes

por Alamri, Mohamed Saleh, Mohamed, Abdellatif A., Hussain, Shahzad, Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shamlan, Ghalia, Hakeem, Mohammed Jamal, Ababtain, Ibrahim A.
Publicado 2022

Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums

por AbuDujayn, Abdulmajeed A., Mohamed, Abdellatif A., Alamri, Mohamed Saleh, Hussain, Shahzad, Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shamlan, Ghalia, Alqahtani, Nashi K.
Publicado 2022