S. Mohsen, A. Yaseen, A. Shouk, A. Ammar, A. Mohammad
{"title":"Quality characteristics improvement of low phenylalanine pasta","authors":"S. Mohsen, A. Yaseen, A. Shouk, A. Ammar, A. Mohammad","doi":"10.21608/ejfs.2021.76597.1105","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"21 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Egyptian Journal of Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21608/ejfs.2021.76597.1105","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}