Biologically active components in by‐products of food processing-Reference-Cited by-同舟云学术

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Biologically active components in by‐products of food processing

Published:2020-06 Issue:7 Volume:8 Page:3004-3022
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Galali Yaseen¹²,Omar Zagros A.³⁴,Sajadi S. Mohammad³^ORCID

Affiliation:

1. Food Technology Department College of Agricultural Engineering Sciences Salahaddin University‐Erbil Erbil KRG‐Iraq

2. Department of Nutrition Cihan University‐Erbil Erbil Iraq

3. Department of Phytochemistry Scientific Research Centre Soran University Soran Iraq

4. Department of Pharmacy Rwanduz Private Technical Institute Rwandus Iraq

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1665

Reference88 articles.

1. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

2. Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects

3. Novelty formulas of free gluten flat bread for celiac disease patients;Al‐Dmoor H.;World Journal of Medical Sciences,2014

4. Effect of Selected Monoterpenes on Methane Oxidation, Denitrification, and Aerobic Metabolism by Bacteria in Pure Culture

5. Effect of Eggshell Powder on the Stabilizing Potential of Lime on an Expansive Clay Soil

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