UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

Document Type : Research articles

Authors

• Hala H. Shaban
• Ashgan M. Ali
• M. Abo-Elnga

Department of Bread and Pasta Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Keywords

• Barley flour
• oat flour
• nutrition enriched
• unleavened flat Bread