{"title":"Preparation of pan bread supplemented with amaranth cereal and soybean flour","authors":"Gamal Elhadidy, W. Mospah, Adly Abd El-Sattar","doi":"10.21608/ejfs.2023.174704.1150","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Egyptian Journal of Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21608/ejfs.2023.174704.1150","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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