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Open Access Library Journal
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Open Access Library Journal
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"
Proximate Analysis, Protein and Starch Digestibility, Specific Volume, and Sensory Evaluation of (Gluten-Free) Tin Bread
"
written by
Mohammed Abdel Rahman Hussain Ahmed, Abdelmoneim Ibrahim Mustafa, Hayat Abdel Rahman Hussan, Ahmed Elawad Elfaki
,
published by
Open Access Library Journal
,
Vol.3 No.6, 2016
has been cited by the following article(s):
Google Scholar
CrossRef
[1]
Effects of Wheat Bran (Unprocessed and Hydrothermal) and Replacement Level on Quantitative and Qualitative Characteristics of Kashk-e-Zard
Iranian Journal of …
,
2022
[2]
اثر سبوس گندم (فرآیند نشده و هیدروترمال) و سطح جایگزینی بر خواص کمی و کیفی کشک زرد
مجله علوم تغذیه و صنایع غذایی …
,
2022
[3]
Heteroscedasticity analysis of nixtamalization effect on nutrients, digestibility, and functional properties of quality protein maize and indigenous local maize flour
2021
[4]
Digestibility, textural and sensory characteristics of cookies made from residues of enzyme-assisted aqueous extraction of soybeans
2020
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