Proximate Analysis, Protein and Starch Digestibility, Specific Volume, and Sensory Evaluation of (Gluten-Free) Tin Bread

ISSN Print: 2333-9705
ISSN Online: 2333-9721
www.scirp.net/journal/oalibj
E-mail: [email protected]

Citations

"Proximate Analysis, Protein and Starch Digestibility, Specific Volume, and Sensory Evaluation of (Gluten-Free) Tin Bread"
written by Mohammed Abdel Rahman Hussain Ahmed, Abdelmoneim Ibrahim Mustafa, Hayat Abdel Rahman Hussan, Ahmed Elawad Elfaki,
published by Open Access Library Journal, Vol.3 No.6, 2016

has been cited by the following article(s):

[1]	Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review
	… Journal of Food …, 2023

[2]	Effects of Wheat Bran (Unprocessed and Hydrothermal) and Replacement Level on Quantitative and Qualitative Characteristics of Kashk-e-Zard
	Iranian Journal of …, 2022

[3]	اثر سبوس گندم (فرآیند نشده و هیدروترمال) و سطح جایگزینی بر خواص کمی و کیفی کشک زرد‎
	مجله علوم تغذیه و صنایع غذایی …, 2022

[4]	Heteroscedasticity analysis of nixtamalization effect on nutrients, digestibility, and functional properties of quality protein maize and indigenous local maize flour
	2021

[5]	Digestibility, textural and sensory characteristics of cookies made from residues of enzyme-assisted aqueous extraction of soybeans
	2020

[1]	Review of the Potential Uses of Ginger (Zingiber officinale) as a Nutricosmetic Ingredient Journal of the East Asian Society of Dietary Life, 2025 DOI:10.17495/easdl.2025.12.35.6.511