Makhrouta, A Traditional Egyptian Food Product: Production and Enrichment of Nutritional Value
Wheat was the first crop cultivated in Egypt and remains highly important today. Physical examination, extraction rate, and gluten content determination of the Giza 155 and Sakha 8 wheat varieties were conducted to select the type of wheat best suited for Makhrouta dough. This study aims to evaluate...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Food Technology Research Institute, ARC
2024-12-01
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| Series: | Food Technology Research Journal |
| Subjects: | |
| Online Access: | https://ftrj.journals.ekb.eg/article_393951_6277d938639113898de82f5178a13fe7.pdf |
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