Authors: Toufeili, I Melki, C Shadarevian, S Robinson, RK

Citation: I. Toufeili et al., Some nutritional and sensory properties of bulgur and whole wheatmeal kishk (a fermented milk-wheat mixture), FOOD QUAL P, 10(1), 1999, pp. 9-15

Authors: Toufeili, I Ismail, B Shadarevian, S Baalbaki, R Khatkar, BS Bell, AE Schofield, JD

Citation: I. Toufeili et al., The role of gluten proteins in the baking of Arabic bread, J CEREAL SC, 30(3), 1999, pp. 255-265

Authors: Toufeili, I Habbal, Y Shadarevian, S Olabi, A

Citation: I. Toufeili et al., Substitution of wheat starch with non-wheat starches and cross-linked waxybarley starch affects sensory properties and staling of Arabic bread, J SCI FOOD, 79(13), 1999, pp. 1855-1860