The physicochemical composition and sensory attributes of sponge cake fortification with date powder-Reference-Cited by-同舟云学术

The physicochemical composition and sensory attributes of sponge cake fortification with date powder

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ALKEHAYEZ Nora Mohammed¹,ALSHAWI Amal Hassan¹,ALJOBAIR Moneera Othman¹^ORCID

Affiliation:

1. Princess Nourah bint Abdulrahman University, Saudi Arabia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101400&tlng=en

Reference32 articles.

1. Date palm genetic resources and utilization;Aleid S. M.,2015

2. Date-derived industries: a review of common products, manufacturing methods, and leading countries;AlFaris N.;Emirates Journal of Food and Agriculture,2022

3. Nutritional quality and sensory attributes of date palm spathes beverage supplemented with pollen grains;Altamimi J. Z.;Food Science and Technology,2020

4. Dates: production, processing, food, and medicinal values;Al-Yahyai R.,2012

5. Approved methods of the American Association of Cereal Chemists,2011

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