Germinated lupin (Lupinus albus) flour improves Arabic flat bread properties-Reference-Cited by-同舟云学术

Germinated lupin (Lupinus albus) flour improves Arabic flat bread properties

Published:2016-01 Issue:1 Volume:8 Page:57-63
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Al Omari D.Z.¹,Abdul-Hussain S.S.²,Ajo R.Y.³

Affiliation:

1. Nutrition and Food Technology Department, College of Agriculture, Jordan University of Science and Technology (JUST), P.O. Box 3030, 22110 Irbid, Jordan

2. Food Sciences and Biotechnology Department, College of Agriculture, University of Baghdad, Baghdad, Iraq

3. Al-Huson University College, Al-Balqa Applied University, P.O. Box 50, 21510 Al-Huson, Jordan

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2014.0441

Reference30 articles.

1. Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis

2. Acceptability and chemical composition of thick flat bread supplemented with chickpea flour and isolated soy protein280287

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