Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients-Reference-Cited by-同舟云学术

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Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients

Published:2021-11-07 Issue:0 Volume:0 Page:0-0
ISSN:2357-0245
Container-title:Egyptian Journal of Chemistry
language:en
Short-container-title:Egypt. J. Chem.

Author:

Hussein Ahmed,Saber Maha,Daoud Eitedal,Alshafei Moetazza,Ziada Yasmine,Gamal Ahmed,Ezelarab Hanan,Saber Lobna,Naeem Mohamed,Kamal Ehab

Publisher

Egypts Presidential Specialized Council for Education and Scientific Research

Link

https://ejchem.journals.ekb.eg/article_203613_d41d8cd98f00b204e9800998ecf8427e.pdf

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluating the Effects of Microwave Treatment on Functional and Physicochemical Properties of Different Edible Seed Flours;ACS Food Science & Technology;2023-12-13

2. Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat;Foods and Raw Materials;2023-05-29

3. Impact of Sunflower Meal Protein Isolate Supplementation on Pasta Quality;Separations;2022-12-10

4. Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed;Egyptian Journal of Chemistry;2022-12-01

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