Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Galila A. H. Asker"'
Autor:
Mona M. H. Mousa, Mohammed A. El-Magd, Heba I. Ghamry, Mohammad Y. Alshahrani, Nora H. M. El-Wakeil, Eman M. Hammad, Galila A. H. Asker
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
Abstract The food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingre
Externí odkaz:
https://doaj.org/article/070229aa890348d4a2e66baad7d605b7
Autor:
Nora H. M. El-Wakeil, Eman M. Hammad, Heba I. Ghamry, Mona M. H. Mousa, Mohammad Y. Alshahrani, Galila A. H. Asker, Mohammed A. El-Magd
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
Scientific Reports
Scientific Reports
The food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3943170e03b484c96cfe879fec620649
https://doaj.org/article/070229aa890348d4a2e66baad7d605b7
https://doaj.org/article/070229aa890348d4a2e66baad7d605b7
Autor:
Mona M. H. Mousa, Galila A. H. Asker
Publikováno v:
Journal of Food and Dairy Sciences. 12:203-209
The aim of this study was to determine the quality attributes of chickpea enriched rice noodles. Black rice-chickpea pastas were produced from different blends 10–30% of chickpea flour and black rice flour. The protein, fat, ash, Ca, Mg and P conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d164d007b94c30119b0a22357c2101a
https://doi.org/10.21608/jfds.2021.89545.1025
https://doi.org/10.21608/jfds.2021.89545.1025