Flat bread: ingredients and fortification-Reference-Cited by-同舟云学术

Flat bread: ingredients and fortification

Published:2011-12-21 Issue:1 Volume:4 Page:2-8
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-DMOOR Hanee M.¹

Affiliation:

1. Department of Nutrition and Food Processing; Faculty of Agricultural Technology; Al-Balqa Applied University; Al-Salt; Jordan

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Reference21 articles.

1. Enrichment of Egyptian Balady bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broad beans flour (Vicia faba L.);Abdel-Kader;Molecular Nutrition & Food Research,2001

2. A preliminary study of Arab Middle Eastern breads with reference to Jordan;Amr;Dirasat,1988

3. Nutritional and biological properties of extra virgin olive oil;Frankel;Journal of Agricultural and Food Chemistry,2011

4. Folic acid fortification of wheat flour;Hertrampf;Nutrition Reviews,2004

5. Use of soy in bakery products;Hoover;Cereal Chemistry,1974

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