Characteristics of thick kmaj bread enrichment with faba bean (Vicia faba) flour
Author:
Affiliation:
1. Al-Huson University College, Al-Balqa' Applied University, P.O. Box 50, Al-Huson 21510, Jordan
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2012.0164
Reference21 articles.
1. Enrichment of Egyptian ‘Balady’ bread. Part 1. Baking studies, physical and sensory evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.)
2. Flat bread: ingredients and fortification
3. Production of Two Types of Pocket-Forming Flat Bread by the Sponge and Dough Method
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