Fortification of Date Bars with Yeast Proteins and Dry Skim Milk-Reference-Cited by-同舟云学术

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Fortification of Date Bars with Yeast Proteins and Dry Skim Milk

Published:1984-07 Issue:3 Volume:17 Page:131-136
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Khalil J.K.,Sawaya W.N.,Khatchadourian H.A.,Safi W.J.

Publisher

Elsevier BV

Subject

General Computer Science

Reference17 articles.

1. Use of date syrups in bread making;Al-Zubaydi;Cereal Chem.,1983

2. Recommended Dietary Allowances,1980

3. Official Methods of Analysis,1980

4. FAO/WHO. 1973. Energy and protein requirements. FAO Nutritional Meetings Report Series No. 52, WHO Technical Report Series No. 522, Food and Agriculture Organization, Rome, Italy.

5. A multienzyme technique for estimating protein digestibility;Hsu;J. Food Sci.,1977

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. The organoleptic and nutritional characteristics of innovative high-fiber khalas date-based bar;Italian Journal of Food Science;2024-04-01

2. Nutritional and Physicochemical Characteristics of Innovative High Energy and Protein Fruit- and Date-Based Bars;Foods;2023-07-21

3. Date Palm Fruit (Phoenix dactylifera) and Its Promising Potential in Developing Functional Energy Bars: Review of Chemical, Nutritional, Functional, and Sensory Attributes;Nutrients;2023-04-28

4. Processing date varieties into pickles;International Journal of Food Science & Technology;2007-06-28

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