Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Fadl E. El-Deeb"'
Publikováno v:
Arabian Journal of Chemistry, Vol 17, Iss 1, Pp 105438- (2024)
The present investigation was focused on the effect of whole barley on balady bread properties and its nutritional and biological evaluation through different sets of rats. Chemical, sensorial and microbial properties were determined. The anti- obesi
Externí odkaz:
https://doaj.org/article/95776ed7165a4f8ca68e843094692415
Autor:
Ahmed A. Aly, Fadl E. El-Deeb, Afnan A. Abdelazeem, Ahmed M. Hameed, Alia Abdulaziz Alfi, Hussain Alessa, Abdulmajeed F. Alrefaei
Publikováno v:
Arabian Journal of Chemistry, Vol 14, Iss 5, Pp 103112- (2021)
Barley has widely known as an excellent source of dietary fiber. In this investigation, biscuits were prepared by substituting wheat flour (WF) with whole barley flour (WBF) at levels 20 and 40% as an attempt to improve the nutritional and functional
Externí odkaz:
https://doaj.org/article/fd0000b4fcc449f48285697ccf42b57c
Autor:
Alia Abdulaziz Alfi, Abdulmajeed F. Alrefaei, Ahmed M. Hameed, Ahmed A. Aly, Fadl E. El-Deeb, Hussain Alessa, Afnan A. Abdelazeem
Publikováno v:
Arabian Journal of Chemistry, Vol 14, Iss 5, Pp 103112-(2021)
Barley has widely known as an excellent source of dietary fiber. In this investigation, biscuits were prepared by substituting wheat flour (WF) with whole barley flour (WBF) at levels 20 and 40% as an attempt to improve the nutritional and functional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f55936b2b7ae54558b90a9ed8b60254
http://www.sciencedirect.com/science/article/pii/S1878535221001271
http://www.sciencedirect.com/science/article/pii/S1878535221001271