Production of high protein quality noodles using wheat flour fortified with different protein products from lupine

Eman A.M. Mahmoud; Shereen L. Nassef; Amany M.M. Basuny

doi:10.1016/j.aoas.2012.08.003

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Cite this Article (APA)

Eman, A. M., Shereen, L. N., Amany, M. B. (2012). Production of high protein quality noodles using wheat flour fortified with different protein products from lupine. Annals of Agricultural Sciences. https://doi.org/10.1016/j.aoas.2012.08.003

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Published in

ANN

Annals of Agricultural Sciences

ISSN 0570-1783

Quartile Q1

AMS Score 87

Field Agriculture & Food

Publisher Faculty of Agriculture, Ain Shams U

Country 🇪🇬 Egypt

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Authors

Eman A.M. Mahmoud

Shereen L. Nassef

Amany M.M. Basuny

Publication Details

Year 2012

Language English

Added 31 Jul 2026