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

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

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

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