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Enhancing Pan Bread Quality: Nutritional and Rheological Benefits of Partial Wheat Flour Replacement with Dahlia Tuber Powder (Dahlia pinnata L.)

Egyptian Journal of Chemistry

Hamdy A. Zahran, Sameh M. Ghanem, Mokhtar M. Salama, Mostafa M. Kadry, Ali H. Foda, Muhammad I. Haggag, Nashaat N. Mahmoud, Hesham Z. Tawfeuk

Keywords

Dahlia

Food science

Biology

Horticulture

Sustainable Development Goals (SDG)

Zero hunger

2024

Article

2-Y Citation Average

0.712

DOI

https://doi.org/10.21608/ejchem.2024.307563.10087

Language

Enhancing Pan Bread Quality: Nutritional and Rheological Benefits of Partial Wheat Flour Replacement with Dahlia Tuber Powder (Dahlia pinnata L.)

Enhancing Pan Bread Quality: Nutritional and Rheological Benefits of Partial Wheat Flour Replacement with Dahlia Tuber Powder (Dahlia pinnata L.)

Egyptian Journal of Chemistry

Hamdy A. Zahran, Sameh M. Ghanem, Mokhtar M. Salama, Mostafa M. Kadry, Ali H. Foda, Muhammad I. Haggag, Nashaat N. Mahmoud, Hesham Z. Tawfeuk

Keywords

Dahlia

Food science

Biology

Horticulture

Sustainable Development Goals (SDG)

Zero hunger

2024

Article

2-Y Citation Average

0.712

DOI

https://doi.org/10.21608/ejchem.2024.307563.10087

Language