{"title":"The Impact of Substituting Wheat Flour With Several Gluten-Free Flours (Coconut, Peas, Almond ,and Quinoa Flours) on Rheological Dough","authors":"Dalia Hassan","doi":"10.21608/ejfs.2022.172304.1144","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"4 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-11-29","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.2022.172304.1144","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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