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Namir M, Iskander A, Alyamani A, Sayed-Ahmed ETA, Saad AM, Elsahy K, El-Tarabily KA, Conte-Junior CA. Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties. Molecules. 2022; 27(9):2868. https://doi.org/10.3390/molecules27092868

Namir, Mohammad, Ali Iskander, Amal Alyamani, Eman T. Abou Sayed-Ahmed, Ahmed M. Saad, Kamal Elsahy, Khaled A. El-Tarabily, and Carlos Adam Conte-Junior. 2022. "Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties" Molecules 27, no. 9: 2868. https://doi.org/10.3390/molecules27092868

Namir, M., Iskander, A., Alyamani, A., Sayed-Ahmed, E. T. A., Saad, A. M., Elsahy, K., El-Tarabily, K. A., & Conte-Junior, C. A. (2022). Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties. Molecules, 27(9), 2868. https://doi.org/10.3390/molecules27092868