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

Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added mill fractions, but the addition of mill fractio...

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Detalles Bibliográficos
Autores principales: Aldughpassi, Ahmad, Zafar, Tasleem, Sidhu, Jiwan S., Al-Hassawi, Fatima, Abdullah, Mohammad Mirza, Al-Othman, Amani
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7787796/
https://www.ncbi.nlm.nih.gov/pubmed/33457400
http://dx.doi.org/10.1155/2020/8867402

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7787796/
https://www.ncbi.nlm.nih.gov/pubmed/33457400
http://dx.doi.org/10.1155/2020/8867402

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