Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

  1. El-Sohaimy, S.A.
  2. Shehata, M.G.
  3. Mehany, T.
  4. Zeitoun, M.A.
Revista:
International Journal of Food Science

ISSN: 2314-5765,  2356-7015

Any de publicació: 2019

Volum: 2019

Tipus: Article

DOI: 10.1155/2019/4686727 GOOGLE SCHOLAR lock_openAccés obert editor
Repositori institucional: lock_openAccés obert Editor
Font de les dades: Scopus