Article Versions Notes

Elkatry HO, El-Beltagi HS, Ramadan KMA, Ahmed AR, Mohamed HI, Al-Otaibi HH, Mahmoud MAA. The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel. Foods. 2023; 12(8):1658. https://doi.org/10.3390/foods12081658

Elkatry, Haiam O., Hossam S. El-Beltagi, Khaled M. A. Ramadan, Abdelrahman R. Ahmed, Heba I. Mohamed, Hala Hazam Al-Otaibi, and Mohamed A. A. Mahmoud. 2023. "The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel" Foods 12, no. 8: 1658. https://doi.org/10.3390/foods12081658

Elkatry, H. O., El-Beltagi, H. S., Ramadan, K. M. A., Ahmed, A. R., Mohamed, H. I., Al-Otaibi, H. H., & Mahmoud, M. A. A. (2023). The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel. Foods, 12(8), 1658. https://doi.org/10.3390/foods12081658