Evaluation Quality of One Layer Flat Bread Supplemented with Beans and Sorghum Baked on Hot Metal Surface

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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E-mail: fns@scirp.org

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"Evaluation Quality of One Layer Flat Bread Supplemented with Beans and Sorghum Baked on Hot Metal Surface"
written by Hinar A. Seleem, Azza A. Omran,
published by Food and Nutrition Sciences, Vol.5 No.22, 2014

has been cited by the following article(s):

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[16]	Utilization of sorghum, broken rice and white beans flours for producing high nutritional value and high quality gluten-free biscuits
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[17]	Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch
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[18]	STUDIES ON PASTING AND FUNCTIONAL PROPERTIES OF FLOUR FROM CANNELLINI COWPEA AND ITS POTENTIAL IN BAKING
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[22]	Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber
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[25]	EFFECT OF ROSELLE SEEDS FLOUR ADDITION ON THE QUALITY CHARACTERISTICS OF PAN BREAD
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[3]	Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread Foods, 2022 DOI:10.3390/foods11131948

[4]	Chemical Properties of Composite Flat Bread and their Impact on the Glycemic Index and Digestibility Rates as Well as a Quality Assessment of Composite Flour during Storage Starch - Stärke, 2022 DOI:10.1002/star.202200015

[5]	Flatbread - A canvas for innovation: A review Applied Food Research, 2022 DOI:10.1016/j.afres.2022.100071

[6]	Approaches for development of functional and low gluten bread from sorghum: A review Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17089

[7]	Approaches for development of functional and low gluten bread from sorghum: A review Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17089

[8]	Approaches for development of functional and low gluten bread from sorghum: A review Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17089

[9]	Effect of using Zimbabwean Marcia sorghum and high‐gluten flour on composite bread specific volume Journal of Food Processing and Preservation, 2021 DOI:10.1111/jfpp.15367

[10]	Effect of Sorghum on Rheology and Final Quality of Western Style Breads: A Literature Review Foods, 2021 DOI:10.3390/foods10061392

[11]	Development and nutritional, technological, microbiological, cooking and sensory characterization of durum wheat couscous partially enriched with lentil semolina Food Bioscience, 2021 DOI:10.1016/j.fbio.2021.101062

[12]	Development and nutritional, technological, microbiological, cooking and sensory characterization of durum wheat couscous partially enriched with lentil semolina Food Bioscience, 2021 DOI:10.1016/j.fbio.2021.101062

[13]	Optimization of Ingredients and Process Formulations on Functional, Nutritional, Sensory and Textural Properties of Thalipeeth : Indian Multigrain Pancake Journal of Food Processing and Preservation, 2017 DOI:10.1111/jfpp.12993

[14]	Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber Annals of Agricultural Sciences, 2016 DOI:10.1016/j.aoas.2016.07.002

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