has been cited by the following article(s):
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[1]
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Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt
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Aal, NM Morsy, MM Hassona - Scientific Reports,
2024 |
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[2]
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Sprouted wheat flour for improving physical, chemical, rheological, microbial load, and quality properties of fino bread
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Dalain, M Abdelaziz… - Open …,
2024 |
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[3]
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Types of microbial polysaccharides and their characterization
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2024 |
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[4]
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Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes
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Foods,
2022 |
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[5]
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Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums
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Molecules,
2022 |
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[6]
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Effects of Microbial Polysaccharides on the Oil Absorption and Quality Characteristics of a Deep‐Fried Snack Namkeen
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European Journal of …,
2022 |
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[7]
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Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours
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Jordan Journal of Agricultural Sciences,
2022 |
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[8]
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PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF TOAST BREAD FORTIFIED WITH ΑLPHA-AMYLASE ENZYME AND …
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Naby, MA Mariam, SE Elnemr… - Zagazig Journal of …,
2022 |
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[1]
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Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt
Scientific Reports,
2024
DOI:10.1038/s41598-023-48686-1
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[2]
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Sprouted wheat flour for improving physical, chemical, rheological, microbial load, and quality properties of fino bread
Open Chemistry,
2024
DOI:10.1515/chem-2024-0030
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[3]
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Advanced Biophysical Techniques for Polysaccharides Characterization
2024
DOI:10.1016/B978-0-443-14042-6.00008-7
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[4]
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Enrichment of Bread With Green Pumpkin, Watermelon and Cucumber Peels: Physicochemical, Pasting, Rheological, Antioxidant and Organoleptic Properties
Journal of Food Quality,
2024
DOI:10.1155/2024/6649325
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[5]
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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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