Saed, B.; El-Waseif, M.; Ali, H.; Alsulami, T.; Ban, Z.; Farouk, A.
Improving the Nutritional Value and Physical Properties of Gluten-Free Mushroom Soup by Substituting Rice Flour with Quinoa Seed Flour. Processes 2023, 11, 3287.
https://doi.org/10.3390/pr11123287
AMA Style
Saed B, El-Waseif M, Ali H, Alsulami T, Ban Z, Farouk A.
Improving the Nutritional Value and Physical Properties of Gluten-Free Mushroom Soup by Substituting Rice Flour with Quinoa Seed Flour. Processes. 2023; 11(12):3287.
https://doi.org/10.3390/pr11123287
Chicago/Turabian Style
Saed, Badr, Mohammed El-Waseif, Hatem Ali, Tawfiq Alsulami, Zhaojun Ban, and Amr Farouk.
2023. "Improving the Nutritional Value and Physical Properties of Gluten-Free Mushroom Soup by Substituting Rice Flour with Quinoa Seed Flour" Processes 11, no. 12: 3287.
https://doi.org/10.3390/pr11123287
APA Style
Saed, B., El-Waseif, M., Ali, H., Alsulami, T., Ban, Z., & Farouk, A.
(2023). Improving the Nutritional Value and Physical Properties of Gluten-Free Mushroom Soup by Substituting Rice Flour with Quinoa Seed Flour. Processes, 11(12), 3287.
https://doi.org/10.3390/pr11123287