Chemical and Sensory Evaluation of Balady Bread Supplemented with Watermelon Rinds Flour and its Anti-Hyperlipidemic Effect in Male Albina Rats
Author:
Publisher
Science Alert
Subject
Agronomy and Crop Science
Link
https://www.scialert.net/fulltext/?doi=pjbs.2022.993.1000
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Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt;Scientific Reports;2024-02-07
2. Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread;Processes;2023-11-24
3. Chemical, Rheological, and Sensorial Properties of Baladi Bread Supplemented with Buckwheat Flour Produced in Egypt.;2023-10-12
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