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Effect of Addition of Doum Fruits Powder on Chemical, Rheological and Nutritional Properties of Toast Bread

G. S. El- Hadidy & E. G. El- Dreny · Asian Food Science Journal · 2020

The aim of study to produce high quality, nutritional value, sensory and rheological properties toast bread from doum fruit powder DFP and wheat flour WF. Four toast were prepared; by substituting wheat flour with 0, 10, 20 and 30% by doum fruit powder (DFP). The chemical, calori...