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Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt

Published Online: 2024-02-07

Authors

Hussein, Ahmed M. S.

El-Aal, Hala A. Abd

Morsy, Nahla M.

Hassona, Mohamed M.
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Text and Data Mining valid from 2024-02-07

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Article History

Received: 23 September 2023

Accepted: 29 November 2023

First Online: 7 February 2024

Competing interests

: The authors declare no competing interests.

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