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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Detalles Bibliográficos
Autores principales: El-Sohaimy, S. A., Shehata, M. G., Mehany, Taha, Zeitoun, M. A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6420967/
https://www.ncbi.nlm.nih.gov/pubmed/30941357
http://dx.doi.org/10.1155/2019/4686727

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6420967/
https://www.ncbi.nlm.nih.gov/pubmed/30941357
http://dx.doi.org/10.1155/2019/4686727

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