Using Amaranth and Psyllium for Bread Production
This study aimed to assess the nutritional properties of bread formulated using amaranth flour, lentil flour, corn starch, and psyllium seed husk. This study investigated the chemical composition, mineral content, and antioxidant activity of the raw ingredients. Lentil flour recorded the highest rat...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Food Technology Research Institute, ARC
2024-06-01
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| Series: | Food Technology Research Journal |
| Subjects: | |
| Online Access: | https://ftrj.journals.ekb.eg/article_355420_3bd3f1253a22027b09010a700d0d8c91.pdf |
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