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[期刊论文] 作者：Hinar A. Seleem,
来源：食品与营养科学(英文) 年份：2015
Pastry is an essential part of food stuff people like, especially preferring those made of wheat flour: cakes, biscuits, pancakes, etc. The nutritive value of t...
Evaluation Quality of One Layer Flat Bread Supplemented with Beans and Sorghum Baked on Hot Metal Su
[期刊论文] 作者：Hinar A. Seleem,Azza A. Omran,
来源：食品与营养科学(英文) 年份：2014
The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghu...
[期刊论文] 作者：Aly,Hinar A. Seleem,
来源：食品与营养科学(英文) 年份：2015
In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried ou...
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