Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Magda Ibrahim Hassan"'
Autor:
Sohair Mohamed El-Kayati, Mona Mahmoud Abd ELsalam, Enayat Mahmoud Hassan, Magda Ibrahim Hassan
Publikováno v:
مجلة بحوث التربية النوعية. 2020:267-300
Much attention has been given recently to improve the nutritional value of foods. In this study, the effects of non-traditional flours on cooking quality, texture, composition, and consumer acceptance of pasta were evaluated. Semolina flour used to m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73e4acb08d086e8e15a770aee0fb99e3
https://doi.org/10.21608/mbse.2020.130836
https://doi.org/10.21608/mbse.2020.130836
Publikováno v:
Egyptian Journal of Chemistry.
Preparation and evaluation of acceptable gluten-free Fino bread (pearl millet, rice and corn flours) were targeted. Rheological properties of six blends were determined by Mixolab and Alveograph. Sensory evaluation of bread samples was done by ten mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a777bfdea053ecf71ddb6263d976ed3e
https://doi.org/10.21608/ejchem.2020.28290.2597
https://doi.org/10.21608/ejchem.2020.28290.2597
Publikováno v:
مجلة بحوث التربية النوعية. 2012:663-680
The availability of foods high in fat and energy dense through fast foods (FF) or taking away restaurants was associated with the poor quality diet. The main aim of the present investigation was directed to assess the proximate composition of FF meal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8316c0ac132460ee94c33e387d023db5
https://doi.org/10.21608/mbse.2012.145413
https://doi.org/10.21608/mbse.2012.145413