The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

The current study investigates the feasibility of preparing Arabic bread from wheat flour, sweet potato flour, or peeled sweet potatoes based on the nutritional values, technological characteristics, and sensory properties of the final products. First, we analyzed the proximate, elemental, total and...

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Detalles Bibliográficos
Autores principales: Elkatry, Haiam O., El-Beltagi, Hossam S., Ramadan, Khaled M. A., Ahmed, Abdelrahman R., Mohamed, Heba I., Al-Otaibi, Hala Hazam, Mahmoud, Mohamed A. A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137974/
https://www.ncbi.nlm.nih.gov/pubmed/37107453
http://dx.doi.org/10.3390/foods12081658

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137974/
https://www.ncbi.nlm.nih.gov/pubmed/37107453
http://dx.doi.org/10.3390/foods12081658

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