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Jiwan S. Sidhu
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Jiwan S. Sidhu
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Jiwan S. Sidhu
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1
Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough
by
Ahmad Aldughpassi
,
Tasleem Zafar
,
Jiwan
S.
Sidhu
,
Fatima Al-Hassawi
,
Mohammad Mirza Abdullah
,
Amani Al-Othman
Published 2020-01-01
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Article
2
Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents
by
Sharifa Alkandari
,
Mohammad E. Bhatti
,
Ahmed Aldughpassi
,
Fatima Al-Hassawi
,
Mohammad Al-Foudari
,
Jiwan
S.
Sidhu
Published 2021-06-01
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Article
3
Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns
by
Mohammad M. Abdullah
,
Ahmed D.H. Aldughpassi
,
Jiwan
S.
Sidhu
,
Muhammad Y. Al-Foudari
,
Amani R.A. Al-Othman
Published 2021-06-01
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Article
4
Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery
by
Ahmed Aldughpassi
,
Sharifa Alkandari
,
Dina Alkandari
,
Fatima Al-Hassawi
,
Jiwan
S.
Sidhu
,
Hanan A. Al-Amiri
,
Ebtihal Al-Salem
Published 2021-12-01
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Article
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