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The impact of using chickpea flour and dried carp fish powder on pizza quality

Pizza being the most popular food worldwide, quality and sensory appeal are important considerations during its modification effort. This study was aimed to evaluate the quality of pizza made using two different sources of proteins, chickpea (Cicer arietinum) flour and dried carp fish powder (Cyprin...

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Detalles Bibliográficos
Autores principales:	El-Beltagi, Hossam S., El-Senousi, Naglaa A., Ali, Zeinab A., Omran, Azza A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Public Library of Science 2017
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5584754/ https://www.ncbi.nlm.nih.gov/pubmed/28873098 http://dx.doi.org/10.1371/journal.pone.0183657

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