Utilization of Amaranth Flour in Preparation of High Nutritional Value Bakery Products

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Utilization of Amaranth Flour in Preparation of High Nutritional Value Bakery Products"
written by Seham Yehia Gebreil, Maha Ibrahim Kamal Ali, Esraa Ahmed Mohamed Mousa,
published by Food and Nutrition Sciences, Vol.11 No.5, 2020

has been cited by the following article(s):

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