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Author

T. Masood

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Open access Dec 2026

Nutritional Composition and Sensory Acceptability of Flat Bread Prepared from Different Multigrain Flour Blends

This study aimed at developing nutritionally enriched multi-grain flat breads and examining their nutritional and sensory characteristics. Triticale, maize, oat, barley and sorghum were used to make different proportions of flour blends. A flatbread was used to make commercial control. Standard analytical methods were...

T. Masood, Muhammad Uzair Asghar Afridi, M. Arif et al. · 0 citations

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