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Q1 2020

Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate

Sobhy A. El-Sohaimy · Margareta Brennan · Amira M.G. Darwish · Charles Brennan
10.1016/j.aoas.2020.05.005 391 Views 93 Citations
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Cite this Article (APA)
Sobhy, A. E., Margareta, B., Amira, M. D., Charles, B. (2020). Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate. Annals of Agricultural Sciences. https://doi.org/10.1016/j.aoas.2020.05.005
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Published in
ISSN 0570-1783
Quartile Q1
AMS Score 87
Field Natural Sciences
Publisher Elsevier / Ain Shams University
Country 🇪🇬 Egypt
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Year 2020
Language English
Added 27 Jul 2026