View in EDS HTML Full Text PDF Full Text

Integration of Multi‐Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads.

Saved in:
Bibliographic Details
Title: Integration of Multi‐Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads.
Authors: Hafeez, Farooq1 (AUTHOR), Sultan, Muhammad Tauseef2 (AUTHOR), Raza, Hassan2 (AUTHOR), Khalid, Muhammad Usman2 (AUTHOR), Ikram, Ali3 (AUTHOR) ali.ikram@uifst.uol.edu.pk, Arshad, Muhammad Tayyab4 (AUTHOR) tayyabarshad5512@gmail.com, Baig, Iqra2 (AUTHOR), Imtiaz, Sidra2 (AUTHOR), Abrar, Muhammad5 (AUTHOR), Imran, Ali6 (AUTHOR), Gnedeka, Kodjo Théodore7 (AUTHOR) tgnedeka@gmail.com
Source: Food Science & Nutrition. Dec2025, Vol. 13 Issue 12, p1-10. 10p.
Database: Academic Search Ultimate
Full text is not displayed to guests.
Description
ISSN:20487177
DOI:10.1002/fsn3.71267