Nutritional and functional properties of <i>Hyphaene thebaica L</i>. flour: a critical treatise and review-Reference-Cited by-同舟云学术

Nutritional and functional properties of Hyphaene thebaica L. flour: a critical treatise and review

Published:2022-05-17 Issue:1 Volume:25 Page:1234-1245
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Islam Fakhar¹,Saeed Farhan¹^ORCID,Afzaal Muhammad¹^ORCID,Hussain Muzzamal¹^ORCID,Al Jbawi Entessar²^ORCID,Armghan Khalid Muhammad¹,Asif Khan Muhammad³

Affiliation:

1. Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan

2. Agricultural Extension Directorate, MAAR, Damascus, Syria

3. Department of Food Science & Technology, the Islamia University of Bahawalpur, Bahawalpur, Pakistan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2078836

Reference58 articles.

1. Effect of Blending Doum (<i>Hyphaene thebaica</i>) Powder with Wheat Flour on the Nutritional Value and Quality of Cake

2. The physiological roles of dietary fibre

3. Renal calcinosis and stone formation in mice lacking osteopontin, Tamm-Horsfall protein, or both

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