Quality Properties of Pasta Fortification with legume Flour and Mallow (Malva parviflora L.) Leaves Powder
EA Abdrabou, D ME Mostafa - Alexandria Science Exchange …, 2024 - journals.ekb.eg
This study aimed to produce pasta fortified with legume flours (7% defatted soy flour and 7%
chickpea flour) and mallow (Malva parviflora L.) leaves powder at concentrations of 0%, 4 …
chickpea flour) and mallow (Malva parviflora L.) leaves powder at concentrations of 0%, 4 …
[PDF][PDF] Production and evaluation of some functional foods for celiac patients
S Mostafa - 2014 - academia.edu
This study was conducted to produce gluten-free cake and biscuits using gelatinized rice
flour (GRF) and its blends with different levels of gelatinized corn flour (GCF)(0, 25, 50, 75 …
flour (GRF) and its blends with different levels of gelatinized corn flour (GCF)(0, 25, 50, 75 …