Open AccessQuinoa Crop as an Ingredient of Functional Foods and Its Utilization in Bread Making
Author(s) -
Essam E. Shalaby,
M. H. AbdelAl,
Faten Abdel-salam
Publication year - 2020
Publication title -
middle east journal of applied sciences
Language(s) - English
Resource type - Journals
eISSN - 2706-7947
pISSN - 2077-4613
DOI - 10.36632/mejas/2020.10.1.17
Subject(s) - ingredient , crop , food science , functional food , microbiology and biotechnology , agronomy , biology
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