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Food and Nutrition Sciences
Submission
Food and Nutrition Sciences
ISSN Print:
2157-944X
ISSN Online:
2157-9458
www.scirp.org/journal/fns
E-mail:
fns@scirp.org
Google-based Impact Factor:
0.92
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"
Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread
"
written by
Sati Y. Al-Dalain, Mohamed K. Morsy
,
published by
Food and Nutrition Sciences
,
Vol.9 No.1, 2018
has been cited by the following article(s):
Google Scholar
CrossRef
[1]
Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes
Foods
,
2022
[2]
Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums
Molecules
,
2022
[3]
Effects of Microbial Polysaccharides on the Oil Absorption and Quality Characteristics of a Deep‐Fried Snack Namkeen
European Journal of …
,
2022
[4]
Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours
Jordan Journal of Agricultural Sciences
,
2022
[5]
PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF TOAST BREAD FORTIFIED WITH ΑLPHA-AMYLASE ENZYME AND …
Naby, MA Mariam, SE Elnemr… - Zagazig Journal of …
,
2022
[1]
Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes
Foods
,
2022
DOI:
10.3390/foods11091208
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