Article Versions Notes

Benali A, En-nahli Y, Noutfia Y, Elbaouchi A, Kabbour MR, Gaboun F, El Maadoudi EH, Benbrahim N, Taghouti M, Ouhssine M, et al. Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread. Foods. 2021; 10(8):1843. https://doi.org/10.3390/foods10081843

Benali, Aouatif, Youness En-nahli, Younès Noutfia, Adil Elbaouchi, Mohammed Rachid Kabbour, Fatima Gaboun, El Haj El Maadoudi, Nadia Benbrahim, Mona Taghouti, Mohammed Ouhssine, and et al. 2021. "Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread" Foods 10, no. 8: 1843. https://doi.org/10.3390/foods10081843

Benali, A., En-nahli, Y., Noutfia, Y., Elbaouchi, A., Kabbour, M. R., Gaboun, F., El Maadoudi, E. H., Benbrahim, N., Taghouti, M., Ouhssine, M., & Kumar, S. (2021). Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread. Foods, 10(8), 1843. https://doi.org/10.3390/foods10081843