Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sahar Dandachy"'
Publikováno v:
F1000Research, Vol 13 (2024)
Background Dietary supplements (DS) use among Lebanese patients with type 2 diabetes mellitus (T2DM) increased widely due to the country’s economic and financial situation. This study was conducted (1) to estimate the prevalence of DS use among per
Externí odkaz:
https://doaj.org/article/9072c94f710549849c3c03db318bbb4c
Publikováno v:
Foods, Vol 8, Iss 5, p 151 (2019)
Chickpea flour is known to have good nutritional values. Nevertheless, it is commonly made from ground grains, and characterized by an “off-flavor”. Processing of chickpea grains before flour formation reduces the intensity of the off-flavor. The
Externí odkaz:
https://doaj.org/article/a78a5d09b9d44a69b0c90d9bbe58a0be
Publikováno v:
Foods, Vol 7, Iss 10, p 173 (2018)
Recently, there has been an increasing interest in integrating pulse flours into pastries and baked products to improve their nutritional and health benefits. “Mankoushe,” a popular Lebanese pastry made up of refined wheat flour was enriched with
Externí odkaz:
https://doaj.org/article/167e6044c9aa40b18fa87f281ad91e82
Publikováno v:
Foods, Vol 7, Iss 10, p 173 (2018)
Foods
Volume 7
Issue 10
Foods
Volume 7
Issue 10
Recently, there has been an increasing interest in integrating pulse flours into pastries and baked products to improve their nutritional and health benefits. &ldquo
Mankoushe,&rdquo
a popular Lebanese pastry made up of refined wheat flour
Mankoushe,&rdquo
a popular Lebanese pastry made up of refined wheat flour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::764b97290d271f5748ce0c20cc7e30a3
https://doi.org/10.3390/foods7100173
https://doi.org/10.3390/foods7100173