1. Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads. (14th March 2022) Authors: Alsuhaibani, Amnah Mohammed; Alshawi, Amal Hassan Other Names: Del Caro Alessandra Academic Editor. Journal: Journal of food quality Issue: Volume 2022(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits. (5th January 2022) Authors: Alsuhaibani, Amnah Mohammed; Alkuraieef, Amal Nassir; Aljobair, Moneera Othman; Alshawi, Amal Hassan Other Names: Lucarini Massimo Academic Editor. Journal: Journal of food quality Issue: Volume 2022(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗